Dialysis of milk

Lampitt, L. H.; Bushill, J. H.

doi:10.1042/bj0281305

Cited by 6 publications

(4 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is known that when milk is heated the concentration of soluble calcium decreases by up to 25% (Lampitt & Bushill, 1934 (1958) consider that the reduction in calcium-ion concentration in evaporated milk is due to the increased binding of calcium by the denatured proteins, a finding in accordance with that of Kannan & Jenness (1956) who showed that increased rennet-coagulation time of heated milk occurred only in the presence of denatured whey proteins.…”

Section: Discussionsupporting

confidence: 54%

The effect of heat treatment on the nutritive value of milk for the young calf

Shillam¹,

Dawson²,

Roy³

1960

Br J Nutr

View full text Add to dashboard Cite

Section: Discussionsupporting

confidence: 54%

The effect of heat treatment on the nutritive value of milk for the young calf

Shillam¹,

Dawson²,

Roy³

1960

Br J Nutr

View full text Add to dashboard Cite

“…Changes in the equilibrium between the colloidal and soluble mineral constituents of milk may also be responsible. For example, a decrease in the pH of milk causes an increase in the concentration of soluble calcium and phosphorus at the expense of the calcium and calcium phosphate content of the caseinate complex (39,40,41,42,43). The citric acid associated with the caseinate complex also passes into the aqueous phase when milk is acidified (44).…”

Section: Introductionmentioning

confidence: 99%

“…The accelerating effect of lactose may be due simply to acidity derived from its decomposition when heated (5,51,52,53) and possibly from its linkage with the basic amino-groups of the caseinate (49). It is well established that when milk is heated the concentrations of soluble calcium and phosphorus decrease (39,54,55,56,57,58,59) and recently the concentration of ionized calcium has also been shown to decrease (60).…”

Section: Introductionmentioning

confidence: 99%

715. The relation between the chemical composition of milk and the stability of the caseinate complex: IV. Coagulation by heat

White

Davies

1958

Journal of Dairy Research

View full text Add to dashboard Cite

1. The variation in the stability of milk protein to heat and the relationship between milk composition and heat stability were examined.2. The coagulation times of the majority of the milk samples decreased by a factor of about 3 with an increase in temperature of 10°C. over the range 130–150°C. Because of the general proportionality of the coagulation times at 130, 140 and 150°C., the coagulation time at 130°C. only were used as a measure of the stability of the samples to heat.3. The coagulation times of herd bulk milks ranged from 17·2 to 59·0 min. at 130°C., whereas the range for samples from individual cows was 0·6–86·2 min.4. Samples of colostrum were very unstable to heat, and milk from cows in late lactation tended to have the longest coagulation times, but otherwise there was little relation between the heat stability of milk and the stage of lactation of the cow.5. Although colostrum samples were comparatively rich in ionized calcium, their marked instability to heat appeared to be caused solely by their high content of lactalbumin plus lactoglobulin.6. The stability to heat of the calcium caseinate-calcium phosphate complex in all samples, other than colostrum, could not be closely related either to the concentration and composition of the complex or to the composition and salt-balance of the aqueous phase.7. When the calcium phosphate content of the caseinate complex was relatively low, the heat stability of the complex tended to be inversely related to the concentration of ionized calcium in the milk, but in general coagulation time was not related to the concentration of ionized calcium.

show abstract

“…As early as 1933, scientists were studying the phosphorus content of milk. 2 It is known that milk contains calcium, magnesium, sodium, potas-sium, citrate, chloride, and inorganic phosphate. 3 Many dialysis patients were raised drinking milk and told it was ''good for their bones.''…”

mentioning

confidence: 99%