Effect of storage and various processing conditions on the amount of ionic calcium in milk

R. J. May, D. E. Smith

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

Experiments were conducted to evaluate the effect of storage time of raw milk, extent of heat treatment, and 2-fold concentration by ultrafiltration on theamount of ionic calcium present in milk. With respect to raw milk storage it took 60 h for the ionic calcium level to reach equilibrium. Each of the heat treatments used caused an initial decrease in the ionic calcium levels. After all treatments showed increases in ionic calcium over the initial raw milk value with the milk heat for 25 s at 82.2°C showing the greatest increase at 17%. As was seen with the above treatments upon storage of the retentates an increase in the amount of ionic calcium occurred, approximately 15%.

Original languageEnglish (US)
Pages (from-to)605-608
Number of pages4
JournalMilchwissenschaft
Volume53
Issue number11
StatePublished - Dec 1 1998

Fingerprint Dive into the research topics of 'Effect of storage and various processing conditions on the amount of ionic calcium in milk'. Together they form a unique fingerprint.

Cite this