Hostname: page-component-586b7cd67f-dsjbd Total loading time: 0 Render date: 2024-11-27T10:49:54.770Z Has data issue: false hasContentIssue false
  • English
  • Français

134. The Titration of Milk and Whey as a Means of estimating the Colloidal Calcium Phosphate of Milk

Published online by Cambridge University Press:  01 June 2009

Edgar Roberts Ling
Edgar Roberts Ling
Affiliation:
Midland Agricultural College
Get access Rights & Permissions [Opens in a new window]

Extract

1. The titration method for the estimation of colloidal tricalcium phosphate in milk was found to agree closely with the determination of total colloidal inorganic P2O5.

2. The method was used to study the solution of tricalcium phosphate in milks of rising acidities.

3. Close agreement was obtained between the actual increase in total P2O5 in the wheys of souring samples and that calculated from the disappearance of tricalcium phosphate as found by the titration method.

4. The discrepancy between the actual increase in whey calcium in such cases and that calculated from the titration figures was attributed to the solution of calcium from the calcium salt of caseinogen. From figures so obtained it would appear that colloidal calcium phosphate dissolves with greater ease in milk than the calcium of the protein salt.

5. A linear relationship was found to exist between the ordinary titration value of milk and the three other values used in this estimation, and also between the curd acidity and milk acidity.

6. Average figures are given for the tricalcium phosphate content of the samples studied and for the various titration factors.

Type
Original Articles
Information
Journal of Dairy Research , Volume 7 , Issue 2 , May 1936 , pp. 145 - 155
Copyright
Copyright © Proprietors of Journal of Dairy Research 1936

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1) Lenstrup, (1926). J. biol. Chem. 70, 193.CrossRefGoogle Scholar
(2) Sanders, (1931). J. biol. Chem. 90, 747.CrossRefGoogle Scholar
(3) Kay, & Graham, (1933). J. Dairy Res. 5, 54.CrossRefGoogle Scholar
(4) Van Slyke, & Bosworth, (1914). Tech. Bull. N.Y. agric. Exp. Sta. Nos. 37, 39.Google Scholar
(5) Palmer, (1924). Industr. Engng Chem. 16, 631.CrossRefGoogle Scholar
(6) Grimmer, (1926). Lehrbuch der Chemie u. Physiologie d. Milch, p. 71.Google Scholar
(7) Wright, (1928). J. agric. Sci. 18, 478.CrossRefGoogle Scholar
(8) Porcher, (1930). Lait, 3, 188.CrossRefGoogle Scholar
(9) Soldner, (1888). Landw. VersSta. 35, 351.Google Scholar
(10) Lehman, (1894). Pflug. Arch. ges. Physiol. 56, 558.Google Scholar
(11) Lindet, (1912). Ann. Inst. Nat. Agron. 11. fasc. 2.Google Scholar
(12) Pyne, (1934). Biochem. J. 28, 940.CrossRefGoogle Scholar
(13) Hammarsten, (1879). Biederm. Zbl. 147.Google Scholar
(14) Gyoroy, (1923). Biochem. Z. 142, 1.Google Scholar
(15) Richmond, (1930). Dairy Chemistry, p. 54. Griffin.Google Scholar
(16) Van Slyke, & Bosworth, (1914). J. biol. Chem. 17, 73.CrossRefGoogle Scholar
(17) Pyne, & Ryan, (1932). Sci. Proc. R. DMin Soc. 20, 471.Google Scholar
(18) Kuttner, & Lichtenstein, (1930). J. biol. Chem. 86, 671.CrossRefGoogle Scholar