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Measurement of the partition of some milk constituents between the dissolved and colloidal phases*

Published online by Cambridge University Press:  01 June 2009

J. M. deMan
J. M. deMan
Affiliation:
Department of Dairy Science, University of Alberta, Edmonton, Canada
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Summary

The freezing point and pH of milk ultrafiltrate were different from the values obtained for the original milk. It was estimated that from 3·2 to 4·6% of the soluble material in milk was retained by the ultrafiltration membrane. Comparison of the composition of ultrafiltrate and rennet whey showed that the soluble material retained consisted mainly of calcium and citric acid. A similar effect was observed with dialysis, although the quantity of soluble material retained was much less. Rennet whey was considered more representative of milk serum than either ultrafiltrate or diffusate.

Type
Original Articles
Information
Journal of Dairy Research , Volume 29 , Issue 3 , October 1962 , pp. 279 - 283
Copyright
Copyright © Proprietors of Journal of Dairy Research 1962

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References

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