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The para-caseinate-phosphate complex of washed rennet curd: its composition and its decomposition by water, sodium chloride solutions, and lactic acid solutions

Published online by Cambridge University Press:  01 June 2009

E. R. Ling
E. R. Ling
Affiliation:
School of Agriculture, University of Nottingham
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Summary

Washed rennet curd releases significant quantities of calcium phosphate and relatively small quantities of calcium para-caseinate when shaken with water. Treatment with small quantities of sodium chloride in aqueous solution similarly differentiates between these 2 components, but larger quantities attack both phosphate and para-caseinate with equal severity. A more extensive release of Ca and inorganic Poccurs when the curd is treated with lactic acid solutions; the comparative ease with which Mg is removed under these conditions suggests that Mg is present as magnesium citrate.

Type
Original Articles
Information
Journal of Dairy Research , Volume 33 , Issue 2 , June 1966 , pp. 151 - 160
Copyright
Copyright © Proprietors of Journal of Dairy Research 1966

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References

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