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Relationship between Ionized Calcium and Curd Tension in Reconstituted Nonfat Dry Milk¹

Food Sciences Institute, Purdue University, Lafayette, Indiana 47907

ABSTRACT

Fifty nonfat dry milk samples from throughout the midwest were collected. They consisted of 34 low- and 16 high-heat nonfat dry milk samples. The samples were reconstituted with 15 g of sample to 150 ml of deionized water, and were analyzed for ionized calcium and curd tension. The calcium was analyzed with an Orion calcium ion activity electrode.

Ionized calcium had to be 1.5 DIM or higher to produce a curd tension of at least 18 g. High-heat samples had as low as .8 mM of Ca⁺⁺ and an average curd tension of 4 to 5 g. Three samples of low-heat powder had .95 to 1.3 mM of Ca⁺⁺ and curd tensions of only I to 4 g. When ionized calcium in these samples was adjusted to 2.0 mM Ca⁺⁺ by adding CaCl₂, their curd tensions did not increase.

¹ Journal Paper 4129 of the Purdue University Agricultural Experiment Station.

² Dept. of Food Science, Virginia Polytechnic Institute, Blacksburg, Virginia.