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Some Principles Determining Salt Composition and Partitioning of Ions in Milk

Hannah Research Institute, Ayr, Scotland KA6 5HL

ABSTRACT

Secretion of milk salts via the transcellular and paracellular routes is subject to the constraint that the fluid remains isosmotic with blood. This principle has been applied in the understanding of correlations between concentrations of monovalent ions and lactose. Concentrations of multivalent ions are the result of complex equilibria involving both constituents of the aqueous phase and milk proteins and calcium phosphate in the colloidal phase. All of these concentrations can be calculated with a model of the ion equilibria and an effective solubility product for milk calcium phosphate. The calcium chelating agents — mainly citrate, casein, and orthophosphate — give rise to an increased accumulation of calcium for a given free calcium ion concentration in Golgi vesicles. The latter is probably established by an active transport mechanism, and considerations such as these are required for an understanding of multivalent ion concentrations in milk.