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Department of Food Science and Technology, University of California, Davis
ABSTRACT
Since total soluble phosphorus, soluble organic and inorganic phosphorus, citric acid, and magnesium show important seasonal changes, differences in the relationships of these constituents to other milk constituents have been studied. Important changes in correlation between constituents are shown to occur with changes in season.
The correlation coefficients between total soluble phosphorus and many other milk constituents change from highly significant to not significant with changes in season. The data show marked changes in relationships with casein, calcium, and phosphorus. The relation between soluble inorganic phosphorus and the soluble calcium also shows major shifts with changes in season. The magnitude of these shifts is sufficiently great that changes in stability of the milk would be expected.
The soluble organic phosphorus is not closely associated with any of the major milk constituents. There is little evidence to suggest that changes in this constituent could account for seasonal changes in the properties of milk.
Citric acid is normally quite independent of the other milk constituents. However, in the spring it is highly significantly correlated with casein, colloidal phosphorus, and the insoluble calcium. Association of citrate with the casein micelles and the colloidal calcium phosphate appear to be seasonal phenomena. Magnesium also shows its most significant relationships in the spring. In other seasons, its changes are independent of the other major constituents. No relationship between magnesium and soluble calcium is indicated at any season.
1 This study was supported in part by funds from the California Dairy Industry Advisory Board.
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