25. The Mineral Constituents and Citric Acid Content of Milk
- 1 December 1931
- journal article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 3 (1-2) , 1-51
- https://doi.org/10.1017/s0022029900000297
Abstract
Though the mineral constituents normally represent less than 1 per cent, of cow's milk their importance in many dairying problems is well realised. For example, the calcium-magnesium-phosphate-citrate balance is a most important factor in connection with coagulation by heat and in the alcohol test, even minute alterations in the balance producing a very marked effect.Keywords
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