Calcium and magnesium ions activity in milk as influenced by processing treatments
1999
Sharma, V. | Sindhu, J.S.(National Dairy Research Institute, Karnal (India). Dairy Chemistry Div.)
Composite milk samples of buffalo, Zebu and crossbred cattle were analysed to determine the magnesium ions activity (Free Ca++ and Mg++ ions). The influence of different processing treatments (heating, cool-ageing,concentration and homogenization) on the calcium and magnesium ions activity in buffalo milk was also determined. The concentration of ionic calcium in mM/litre was 4.19, 4.69 and 4.67 in buffalo, Zebu and crossbred cattle milk, respectively. The ionic magnesium was higher in buffalo milk (2.16 mM/litre) compared in Zebu (1.29) and crossbred cows (1.09). The pasteurization and forewarming of buffalo milk caused a considerable decrease in the ionic calcium and magnesium, while cool-ageing at 4-6 C for 24 and 48 h, concentration (2:1) and homogenization caused a considerable increase in the activity of these ions.
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Эту запись предоставил Indian Council of Agricultural Research