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Ionic Calcium in Milk and Whey

Dairy Department, University of Tennessee, Knoxville

ABSTRACT

A calcium-sensitive electrode was used to measure the Ca⁺⁺ in raw and processed milk. The standard deviation of measurement was ± 0.24 mmole per liter, and the coefficient of variation was 13%. The Ca⁺⁺ of milk was in the range of 1.4 to 2.5 mmole per liter and decreased as the milk was processed. After 24-hr storage at 4 C, the Ca⁺⁺ returned to about the same concentration as before processing. Addition of nonfat dry milk solids to skimmilk in sufficient amount to increase the solids-not-fat to 9.8%, increased the Ca⁺⁺ to 4.2 mmole per liter. Rennet whey and milk had the same Ca⁺⁺. Treatment of milk with anion exchange resin in the chloride form increased Ca⁺⁺, presumably because of the removal of phosphates. The resin-treated milk reacted with rennet more rapidly than the untreated. Dilution of milk with water caused a logarithmic decrease in Ca⁺⁺, with a correlation coefficient of -0.9.

This article has been cited by other articles:

				R. R. Gangidi and L. E. Metzger Ionic calcium determination in skim milk with molecular probes and front-face fluorescence spectroscopy: simple linear regression. J Dairy Sci, November 1, 2006; 89(11): 4105 - 4113. [Abstract] [Full Text] [PDF]