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Journal of Dairy Science Vol. 65 No. 1 17-23
© 1982 by American Dairy Science Association ®
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Recovery of Calcium Phosphate from Ultrafiltration Permeates

C. F. Brothersen, N. F. Olson and T. Richardson

Department of Food Science and Cheese Research Institute, University of Wisconsin, Madison 53706

ABSTRACT

Phosphate was precipitated preferentially from ultrafiltration permeate of whole milk without affecting the lactose concentration in the permeate. Precipitates formed by addition of up to .090 molal calcium in the form of calcium chloride, calcium hydroxide, and calcium oxide resulted in removal of approximately 80% of the phosphate in the permeate. Removal of phosphate with all calcium salts increased as pH was raised to 8 with little increase above pH 8. There was no significant difference among weights of precipitates produced by calcium chloride, calcium hydroxide, or calcium oxide at equivalent pH's.






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Copyright © 1982 by the American Dairy Science Association ®.