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Effects of Heat Treatment and Subsequent Storage on the Concentration of Ionized Calcium in Skimmilk¹

Department of Animal Sciences, Purdue University, Lafayette, Indiana 47907

ABSTRACT

Raw skimmilk, with and without bactericide, was sealed in 150 ml sterile cans. Each group was divided into five subgroups. One received no further treatment whereas the remaining four were heated in water baths for one hour at 60, 72, 83, and 94 C, cooled in ice water, then stored at 2 C. Samples from each treatment were analyzed daily up to 10 days for ionized calcium. Hydrogen peroxide and 2-phenoxyethanol were the bactericides.

A decrease in ionized calcium resulted in heated milk. In most cases, the more intense the heat treatment, the greater the decrease in ionized calcium. Effect of heat treatments on the milk appeared to be irreversible even after 10 days at 2 C.

¹ Journal Paper 4132 Indiana Agricultural Experiment Station, Lafayette.

² Present address: Department of Food Science, Virginia Polytechnic Institute and State University, Blacksburg 24061.

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