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Migration of Copper Between Different Fractions of Milk

Department of Food Science, University of Illinois, Urbana 61801

ABSTRACT

About 35% of the naturally occuring copper in milk is associated with the fat fraction as calculated by the procedure of Mulder and Koppejan. On storage copper migrated into the nonfat fraction until only 0 to 7% remained with the fat. Only a small proportion of added copper was associated with the fat although the amount increased as more copper was added to milk. The data may be interpreted as follows: The naturally occurring copper associated with fat is largely or wholly a part of copper containing components which desorb from the surface of fat globules during storage. Added copper associates with the inner nonde-sorbing part of the membrane and remains there for at least 144 hours of storage.