Mineral Salts Stability in Aqueous Phase of Milk: Influence of Heat Treatments

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Abstract
The effects of intensity of heat treatment, initial pH, salt content and addition of whey or milk proteins upon the heat stability of mineral salts in the protein-free aqueous phase of milk permeate were studied. The amount of mineral precipitate formed was related directly to temperature, pH and ionic calcium concentration of the permeate. Whey and milk proteins at concentrations above .7% exhibited a protective action against precipitation of milk salts. Composition of mineral precipitate was related to heating conditions. From analytical and X-ray spectral data, di- and tricalcium phosphate were identified.