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Complexing of Calcium by Hexametaphosphate, Oxalate, Citrate, and Edta in Milk. I. Effects of Complexing Agents on Turbidity and Rennet Coagulation¹

Department of Food Science and Technology, University of California, Davis

ABSTRACT

The effects of calcium-complexing agents on turbidity and rennet coagulation in milk were studied, employing hexametaphosphate (HMP), oxalate, citrate, and EDTA. Turbidity was decreased by these agents, and increased by calcium. To determine the equivalent amount of calcium bound by each, neutralized calcium chloride solution was added to milk containing these agents until normal turbidity was restored. Mole numbers of calcium to offset 1 M quantities of the calcium-complexing agents were 6 M for HMP and approximately 1 M for oxalate, citrate, and EDTA.

Coagulation time was prolonged in logarithmic proportion to the amount of complexing agent added, but was restored to normal by the addition of calcium. Mole ratios of HMP, oxalate, citrate, and EDTA to calcium were, respectively, 1:5.8, 1:1, 1:1, and 1:1. Coagulation time was shortened when the milk solids content was increased. As the solids were increased in the milk, HMP became less effective in retarding rennet coagulation.

¹ This work was supported by Grant, EF-00094 of the Division of Environmental Engineering and Food Protection, USPHS, and the Dairy Council of California.

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