Abstract
Fifty nonfat dry milk samples from throughout the midwest were collected. They consisted of 34 low- and 16 highheat nonfat dry milk samples. The samples were reconstituted with 15g of sample to 150ml of deionized water, and were analyzed for ionized calcium and curd tension. The calcium was analyzed with an Orion calcium ion activity electrode.Ionized calcium had to be 1.5MM or higher to produce a curd tension of at least 18g. High-heat samples had as low as .8mM of Ca++ and an average curd tension of 4 to 5g. Three samples of low-heat powder had .95 to 1.3mM of Ca++ and curd tensions of only I to 4g. When ionized calcium in these samples was adjusted to 2.0mM Ca++ by adding CaCl2, their curd tensions did not increase.
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