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Study of the Naturally Occurring Salts in Milk

Department of Dairy and Food Industries University of Wisconsin

ABSTRACT

The salts that occur in milk in such amounts as to be of significance in relation to various physico-chemical properties of milk and other dairy products, consist of chlorides, phosphates, and citrates of potassium, sodium, calcium, and magnesium. These salts amount to approximately 0.90% of the weight of the milk.

It has been established that these salts exert a controlling influence on (a) the heat stability of milk (29), (b) the stability of milk towards coagulation by alcohol (27, 28), (c) age-thickening of sweetened condensed milk (30), (d) feathering of cream in coffee (27, 31), (e) coagulation of milk by rennin (13), (f) clumping of fat globule on homogenization (14), and possibly other phenomena.

The exact manner in which these salts function in the various phenomena has not been clearly revealed. Presumably they exist in milk largely in dissociated form, but the various ion concentrations have not been measured directly on the same samples.

¹ Present address: Lincoln University, Jefferson City, Missouri.

² Deceased.