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Observations on the heat-induced salt balance changes in milk II. Reversibility on cooling

Published online by Cambridge University Press:  01 June 2009

Yves Pouliot ,
Marcel Boulet  and
Paul Paquin
Yves Pouliot
Affiliation:
Groupe de Recherche STELA, Département de Sciences et Technologie des Aliments, Université Laval, Québec, CanadaG1K 7P4
Marcel Boulet
Affiliation:
Groupe de Recherche STELA, Département de Sciences et Technologie des Aliments, Université Laval, Québec, CanadaG1K 7P4
Paul Paquin
Affiliation:
Groupe de Recherche STELA, Département de Sciences et Technologie des Aliments, Université Laval, Québec, CanadaG1K 7P4
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Summary

Milk which had been heated to 85°C for 40 min was examined for changes to milk salts taking place upon cooling to 4, 20, 40 and 60°C. The time-concentration curves showed a two-step reaction for Ca, Pi and pH. The effect of the heat treatment in milk heated to 85°C for 40 min was to produce greater changes in the second step of the reaction. Because of the variability of the results for other species (Mg and citrate), the reversibility was calculated only for Ca and P. It was 90–95% and 93–99% respectively depending on the cooling temperature. The reversibility of the heat-induced changes and especially of the possible dissolution equilibrium between Ca phosphate and citrate precipitates on cooling are discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 2 , May 1989 , pp. 193 - 199
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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