Studies on micellar calcium phosphate: composition and apparent solubility product in milk over a wide pH range

Calcium and phosphate concentrations in milk ultrafiltrate prepared at 37 °C over the pH range 4.0–8.0 have been measured and used to calculate the apparent solubility products for various calcium phosphates in milk. Micellar calcium phosphate had a constant Ca/Pi = 1·58·10·03 at all pH values and a...

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Bibliographic Details
Published in:Journal of dairy research 1984-05, Vol.51 (2), p.251-257
Main Author: Chaplin, Lesley C.
Format: Article
Language:English
Subjects:
Biological and medical sciences
dairy products
food composition
Food industries
food quality
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
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Summary:Calcium and phosphate concentrations in milk ultrafiltrate prepared at 37 °C over the pH range 4.0–8.0 have been measured and used to calculate the apparent solubility products for various calcium phosphates in milk. Micellar calcium phosphate had a constant Ca/Pi = 1·58·10·03 at all pH values and a near-invariant ion activity product for CaHP04. Apparent solubility products have also been obtained for brushite, hydroxyapatite and amorphous tricalcium phosphate in milk salt solution over a similar pH range. No evidence was found for a hydroxyapatite or amorphous tricalcium phosphate phase in milk.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029900023517