The colloidal phosphate of milk

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Abstract
The formaldehyde titration of milk is increased somewhat by addition of soluble oxalate, and, conversely, that of Ca casemate is similarly diminished by the presence of colloidal Ca phosphate (or carbonate). Further, the potentiometric titrations with Ca (OH)2 of Ca caseinate, and of the corresponding (dialysed) casein-Ca phosphate, give curves which are not identical. The relation of colloidal Ca phosphate to the caseinate appears thus to be one of intimate chemical union rather than colloidal protection. The effect of pxalate in greatly reducing the titratable acidity of milk indicates that much of the colloidal phosphate is tertiary, a view confirmed by synthetic work on casein-Ca phosphate complexes. It is suggested that the casein-Ca phosphate complex of milk has the nature of a double salt of Ca caseinate and tri-calcium phosphate.

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