The Inorganic Constituents of Milk

Wright, Norman C.; Papish, Jacob

doi:10.1126/science.69.1777.78

Cited by 28 publications

(4 citation statements)

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“…Calcium in milk has been the subject of much research, ever since it was established as an important mineral in milk by Wright (1929). Its role in chemical reactions, its molecular arrangement with phosphorus, and its effect on heat coagulation of proteins were studied later by White and Davies (1958a, 1958b, 1958c, 1958d), Pyne and McGann (1960), Pyne and Ryan (1950), Morrissey (1969), Fox and Hoynes (1975), van Boekel et al.…”

Section: Introductionmentioning

confidence: 99%

The measurement and significance of ionic calcium in milk – A review

Lewis¹

2010

Int J of Dairy Tech

131

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The measurement of ionic calcium in milk and milk products is of vital importance in understanding the role of calcium in milk. This review compares the methods of measurement including ion equilibration, murexide and ion selective electrodes. Secondly the variations in milk from individual cows and goats, and in bulk milk samples are reviewed. The third section examines the differences in ionic calcium in relation to processing: addition and removal of calcium and other salts, rennet coagulation, miscellaneous influences, filtration and evaporation and drying are all reviewed. Finally the review considers why ionic calcium measurement is not more widely measured within the diary industry and argues that it could be beneficial to do so.

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Section: Introductionmentioning

confidence: 99%

The measurement and significance of ionic calcium in milk – A review

Lewis¹

2010

Int J of Dairy Tech

131

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“…Calcium is present at relatively high concentrations in the milks of many species (m m ): cow 30.0; goat 25.0, sheep 42.0, human 8.5 McCance and Widdowson (1988). The calcium in cows’ milk has been the subject of much research, ever since it was established as an important mineral in milk by Wright (1929). Its role in chemical reactions, its molecular arrangement with phosphorus, and its effect on heat coagulation of proteins were studied later by Pyne and Ryan (1950), White and Davies (1958), Pyne and McGann (1960), Morrissey (1969), Fox and Hoynes (1975), van Boekel et al .…”

Section: Introductionmentioning

confidence: 99%

Measurement of ionic calcium in milk

Lin

Lewis

Grandison

2006

Int J of Dairy Tech

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There are many reports in the literature regarding the effects of ionic calcium on reactions related to casein micelle stability, such as heat stability, ethanol stability and susceptibility to gelation, sediment formation and fouling. However, experimental evidence supporting these assertions is much less readily available. This paper evaluates three selective ion electrode systems for measuring ionic calcium directly in milk as well as looking at the effects on pH reduction and addition of calcium chloride. The best electrode system was the Ciba Corning 634 system, which was designed for blood but has been modified for milk. This was found to be reproducible and stable when calibrated daily and allowed direct measurements to be taken on milk in 70 s. This has been found to perform well now for 3 years. The other systems were not so useful, as they took longer to stabilize, but may be useful for higher ionic calcium concentrations, which are found in acidified milk products. Reducing the pH increased ionic calcium and reduced ethanol stability. Calcium chloride addition reduced pH, increased ionic calcium and reduced the ethanol stability. Readjusting the pH to its value before calcium addition reduced the ionic calcium, but not back to its original value. Milks from individual cows showed wide variations in their ionic calcium concentrations. This establishes the methodology for a more detailed investigation on measurement of ionic calcium in milks from individual cows and from bulk milks, to allow a better understanding of its role in casein micelle stability.

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“…Todd and his co-workers (1934) have shown zinc to be necessary for the normal growth of rats and Hart, Elverhjem and Have (1937) have demonstrated that this metal was important for successful intestinal absorption and postulated a relationship between zinc and pituitary function. Wright and Papish (1929) found milk to contain zinc.…”

Section: Discussionmentioning

confidence: 99%