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The Ion-Exchangeable Calcium in Raw and Heated Skimmilk as Determined by the "Resin Contact Time Method"¹

Department of Agricultural Chemistry, University of Missouri, Columbia

ABSTRACT

Calcium, magnesium, phosphate, and citrate ions have an important relationship to the stability of the colloidal systems in milk. An ion-exchange resin contact time method was used to study the equilibria of calcium in composited herd milk. Protein stability was determined by a modification of the Storrs test. The effect on the exchangeability of the calcium of heating skimmilk to 40°, 60°, and 80° C. for 30 minutes was determined. Editor.

The stability of the colloidal systems in milk has been a subject of much consideration by investigators in dairy chemistry, especially in the production of concentrated milk products. The factors that determine the stability of the colloidal proteins and salts are considered by many to be physico-chemical in nature. Gel formation, salt precipitation, and protein destabilization are commonly observed in stored milk products such as condensed and evaporated milks. Calcium, magnesium, phosphate, and citrate ions are considered as important ionic constituents in the over-all stability problem.

¹ Contribution from the Missouri Agricultural Experiment Station, Journal Series No. 1566. Approved by the Director.

² The experimental data in this paper were taken in part from a dissertation presented by J. M. Baker to the Graduate School, University of Missouri, in partial fulfillment of the requirements for the degree of Doctor of Philosophy, 1955. Present address: Tennessee Polytechnic Institute, Cookeville.

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