Naturally occurring variations in milk pH and ionic calcium and their effects on some properties and processing characteristics of milk

Considerable variations were found for ionic calcium and pH in milk from individual cows. Milk with lower pH tended to have a higher Ca2+ concentration, although the relationship was weak. Milk samples with a higher Ca2+ concentration and lower pH produced less sediment during in‐container sterilisa...

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Bibliographic Details
Published in:International journal of dairy technology 2012-11, Vol.65 (4), p.490-497
Main Authors: NIAN, YINGQUN, CHEN, BI YE, AIKMAN, PATRICIA, GRANDISON, ALISTAIR, LEWIS, MIKE
Format: Article
Language:English
Subjects:
Agricultural biotechnology
Biological and medical sciences
Buffering capacity
Calcium
Coagulation
Correlation
cows
Dairy industry
Firmness
Food industries
Fundamental and applied biological sciences. Psychology
Gel formation
Heat stability
Ionic calcium
Milk
Milk and cheese industries. Ice creams
rennet
Rennets
Sediments
Studies
temperature
Temperature effects
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Summary:Considerable variations were found for ionic calcium and pH in milk from individual cows. Milk with lower pH tended to have a higher Ca2+ concentration, although the relationship was weak. Milk samples with a higher Ca2+ concentration and lower pH produced less sediment during in‐container sterilisation, which was contrary to expectations. Rennet coagulation time was lower for milk with a higher Ca2+ concentration, but curd firmness was not related to Ca2+ concentration. There was a poor correlation between the pH reduction caused by acid addition and that resulting from increasing temperature. Sediment formation was related to pH change at high temperature.
ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2012.00861.x