The minerals of milk

Abstract

-The salt of milk constitutes a small part of milk (8-9 g·L -1 ); this fraction contains calcium, magnesium, sodium and potassium for the main cations and inorganic phosphate, citrate and chloride for the main anions. In milk, these ions are more or less associated between themselves and with proteins. Depending on the type of ion, they are diffusible (cases of sodium, potassium and chloride) or partially associated with casein molecules (cases of calcium, magnesium, phosphate and citrate), to form large colloidal particles called casein micelles. Today, our knowledge and understanding concerning this fraction is relatively complete. In this review, the different models explaining (i) the nature and distribution of these minerals (especially calcium phosphate) in both fractions of milk and (ii) their behaviour in different physico-chemical conditions, are discussed. milk / minerals / salts / calcium / phosphate / casein micelle

Phenotypic characterisation of milk technological traits, protein fractions, and major mineral and fatty acid composition of Burlina cattle breed*

“…The most abundant milk mineral was K (1493.53 mg/kg), followed by Ca (1240.57 mg/ kg), P (1013.52 mg/kg), Na (500.91 mg/kg) and Mg (110.07 mg/kg). These values are consistent with those summarised by Gaucheron (2005) in a review on cow milk minerals. Also, Ca content was close to findings of Chiofalo et al (2000) in a study on Modicana local cattle breed.…”

Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk

“…Milk stability is a complex issue (Horne, 2015) and some milk characteristics have been consistently related to low ethanol stability, such as acidity (Rathnayake et al, 2016) ionic calcium concentration (Tsioulpas et al, 2007;Lewis, 2011;Nian et al, 2012), ionic strength (Chavez et al, 2004), phosphate (Gaucheron, 2005), and citrate contents (Tsioulpas et al, 2007). Other milk characteristics were not consistently related to stability.…”

Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation

“…Calcium and phosphate are considered as important elements of the mineral fraction of cow and camel milk with total concentrations varying in the 25-35 mM for both types of milk (Bornaz et al 2009;Gaucheron 2005). These mineral components are in equilibrium state between the micellar and the serum phase and contribute significantly to the formation of coagulum (Ramasubramanian et al 2008).…”