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Journal of Dairy Science Vol. 61 No. 9 1225-1232
© 1978 by American Dairy Science Association ®
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Minerals Salts Stability in Aqueous Phase of Milk: Influence of Heat Treatments

G. Brule, E. Real Del Sol, J. Fauquant and C. Fiaud1

Dairy Research Laboratory - I.N.R.A., 65 ru de St. Brieuc, 35042 Rennes Cedex, France

ABSTRACT

The effects of intensity of heat treatment, initial pH, salt content, and addition of whey or milk proteins upon the heat stability of mineral salts in the protein-free aqueous phase of milk permeate were studied. The amount of mineral precipitate formed was related directly to temperature, pH, and ionic calcium concentration of the permeate. Whey and milk proteins at concentrations above .7% exhibited a protective action against precipitation of milk salts. Composition of mineral precipitate was related to hearing conditions. From analytical and X-ray spectral data, di-and tricalcium phosphate were identified.

FOOTNOTES

1 Ecole Nationale Superieure de Chimie - 7500 Paris, France.






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Copyright © 1978 by the American Dairy Science Association ®.