Seasonal Changes in Interrelationships among Milk Constituents

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Abstract
Since total soluble P, soluble organic and inorganic P, citric acid, and Mg. show important seasonal changes, differences in the relationships of these constituents to other milk constituents have been studied. Important changes in correlation between constituents are shown to occur with changes in season. The correlation coefficients between total soluble P and many other milk constituents change from highly significant to not significant with changes in season. The data show marked changes in relationships with casein, Ca, and P. The relation between soluble inorganic P and the soluble Ca also shows major shifts with changes in season. The magnitude of these shifts is sufficiently great that changes in stability of the milk would be expected. The soluble organic P is not closely associated with any of the major milk constituents. There is little evidence to suggest that changes in this constituent could account for seasonal changes in the properties of milk. Citric acid is normally quite independent of the other milk constituents. However, in the spring it is highly significantly correlated with casein, colloidal P, and the insoluble Ca. Association of citrate with the casein micelles and the colloidal calcium phosphate appear to be seasonal phenomena. Mg also shows its most significant relationships in the spring. In other seasons, its changes are independent of the other major constituents. No relationship between Mg and soluble Ca is indicated at any season.

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