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The colloidal phosphate of milk: III. Nature of its association with casein

Published online by Cambridge University Press:  01 June 2009

T. C. A. McGann  and
G. T. Pyne
T. C. A. McGann
Affiliation:
Dairy Chemistry Department, University College, Cork
G. T. Pyne
Affiliation:
Dairy Chemistry Department, University College, Cork
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Summary

Removal of colloidal phosphate leads to changes in the propertics of milk of which the increased viscosity and greatly increased sensitivity to calcium salts, and the apparently diminished degree of mutual integration of the various casein fractions are the most striking. Re-introduction of colloidal phosphate restores incompletely and only in certain instances the original properties of the milk.

These observations are interpreted as favouring the conception of chemical links between colloidal phosphate and casein in milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 3 , October 1960 , pp. 403 - 417
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

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References

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