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The Milk Salts: Their Secretion, Concentrations and Physical Chemistry

  • Chapter
Developments in Dairy Chemistry—3

Abstract

It is over 20 years since the physical chemistry of milk salts was comprehensively reviewed by Pyne,1 and progress in the interim has been somewhat uneven. While much has been learned about the secretion of milk salts, our knowledge of their behaviour during the manufacture of milk products has not advanced to the same degree. Little interest has been shown in the nutritional manipulation of milk salt composition in spite of its potential importance as a means of influencing processing characteristics. Possibly this is because [lactose], [Na], [K] and [CI] are not readily altered by diet2,3 and subtle changes in the equilibria of multivalent ions may go unnoticed. In recent years there has been a resurgence of interest in the milk salts following the application of a range of physicochemical techniques, one consequence of which has been a renewed debate on the nature of the micellar calcium phosphate—a question once thought to have been settled.4

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Authors and Affiliations

  1. Hannah Research Institute, Ayr, Scotland, UK

    C. Holt

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  1. Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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© 1985 Elsevier Applied Science Publishers Ltd

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Holt, C. (1985). The Milk Salts: Their Secretion, Concentrations and Physical Chemistry. In: Fox, P.F. (eds) Developments in Dairy Chemistry—3. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4950-8_6

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  • DOI: https://doi.org/10.1007/978-94-009-4950-8_6

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