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Journal of Dairy Science Vol. 41 No. 5 611-616
© 1958 by American Dairy Science Association ®
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Influence of Pasteurization and Cool-Aging on the Behavior of Pure Salt Solutions Prepared in Accordance with the Composition and Concentrations in Milk

I. S. Verma1 and H. H. Sommer2

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

A pure salt solution was prepared to simulate the composition of salts in milk serum, in order to study the mineral balance in milk. The salts were distributed into soluble and colloidal phases and a sediment was separated from the solution by centrifugation. Storage resulted in formations that resembled "lime grains." Analysis showed that 35.9, 72.9, 51.8, and 80.9% of Ca, Mg, P, and citric acid, respectively, were soluble. The Ca:P ratio in the sediment was 1.46, indicating predominance of tricalcium phosphate.

Heating decreased soluble Ca and pH, whereas cool-aging had the reverse effect. Variations in soluble Mg and citric acid were insignificant, but soluble P decreased on heating and on cool-aging in the pasteurized lot. The Ca:P ratio in the sediment from the untreated aliquot decreased to 1.26 on cool-aging, but pasteurization increased it to 1.63, which decreased again to 1.08 on cool-aging. Adding Ca increased Ca:P ratio, whereas adding P decreased it. The pH decreased with added Ca and increased with added P. Undissolved Ca, Mg, and citric acid in the sediment, when accounted for as tribasic salts, left 0.5 mg. of P and 0.4 mg. of Mg unaccounted for per 100 ml. of solution.

FOOTNOTES

1 Agricultural Chemistry Department, University of Missouri, Columbia.

2 Deceased.






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Copyright © 1958 by the American Dairy Science Association ®.