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Milk Salts: Technological Significance

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Advanced Dairy Chemistry

Abstract

Mammalian milk contains all the essential components to sustain the growth and development of the newborn suckling. Usually, this is taken to mean the protein, fat, and carbohydrate, but it also applies to the mineral components, the milk salts, including the citrate, phosphate, and chloride salts of H+, K+, Na+, Mg2+, and Ca2+, whether as ions in solution or as colloidal species complexed with the caseins. These minerals are essential for bone growth and development, for efficient cellular function or for maintaining osmolality with increasing carbohydrate (lactose) synthesis. Like the other components, all these mineral species are there for a purpose, and, until weaning, milk may often be the only source of these essential elements.

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Author information

Authors and Affiliations

  1. Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA

    John A. Lucey

  2. 2 Boghall Farm Steadings, West Lothian, Scotland, UK

    David S. Horne

Authors
  1. John A. Lucey
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  2. David S. Horne
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Correspondence to John A. Lucey .

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Editors and Affiliations

  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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Lucey, J.A., Horne, D.S. (2022). Milk Salts: Technological Significance. 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_8

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