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Partitioning Milk Constituents

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Advanced Dairy Chemistry

Abstract

This chapter discusses applications of dialysis, ultrafiltration, ultracentrifugation, milk coagulation reactions and precipitation methods for investigating partitioning of milk constituents, particularly how salts and proteins partition to the casein micelle at different conditions. These methods are important practical methods for studying how much Ca, Mg, P and citrate are associated with the casein or with other protein fractions. An alternative to these experimental methods is provided by the physical chemist and mathematical modeller. This approach predicts whether components of interest will reside in the soluble phase or be associated with the casein micelle from knowledge of the composition of milk and its pH and temperature. This has recently been extended to predict how much of the different casein fractions are bound to the calcium phosphate nanoclusters. Partitioning of minerals and other components is most often studied around 20 °C and at the normal pH of milk. It has also been applied at different pH values and more recently at higher temperatures. This should help to gain a better understanding of factors affecting heat stability, by measuring appropriate parameters, for example, pH and ionic calcium, at sterilisation temperatures. Partitioning methods can be used to prepare milk samples for analytical procedures where fat and protein interfere with the results. One facet of milk stability concerns cow health and whether calcium phosphate might precipitate in the mammary gland and the modelling approach is able to make predictions about this phenomenon. From a technological standpoint, it is important to know how partitioning of components will affect heat stability, chilling and freezing operations, concentration processes, fermentation processes, concentrated products and powder production. Finally, foaming and constituents of the milk fat globule membrane are discussed as examples of processes that involve partitioning of some other components in milk.

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  1. Department of Food and Nutritional Sciences, University of Reading, Reading, UK

    M. J. Lewis

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  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Paul L. H. McSweeney

  2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    James A. O'Mahony

  3. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Alan L. Kelly

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Lewis, M.J. (2022). Partitioning Milk Constituents. In: McSweeney, P.L.H., O'Mahony, J.A., Kelly, A.L. (eds) Advanced Dairy Chemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-92585-7_9

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