Abstract
Summary The effects of pasteurization and cool-aging on the distribution of calcium, magnesium, phosphorus, and citric acid in milk into curd and whey were studied by analyzing these constituents in rennet whey from milk after the appropriate treatments. Statistical analysis of the data from ten bulk-milk samples revealed that the differences were not significant, except with respect to magnesium in curd from cool-aged milk. These variations, however, did not reflect any significant change in the Ca:P ratios in the curd. The results were not in harmony with the observations on pure salt solution under similar conditions, and the variations in the behavior of milk are considered partly due to the colloidal systems present in milk. The importance of considering magnesium and citric acid simultaneously is pointed out in any attempt to explain the ionic equilibria regarding calcium phosphate in milk.
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