Changes in milk salts equilibria induced by various treatments

8 Changes in milk salts equilibria induced by various treatments 

The equilibria between the soluble and colloidal salts of milk are influenced by many factors, the more important of which are discussed below, and which consequently modify the processing properties of milk. 

Milk serum is supersaturated with calcium phosphate, the excess being present in the colloidal phase, as described above. The balance between the colloidal and soluble phases may be upset by various factors, including changes in temperature, dilution or concentration, addition of acid, alkali or salts. The solubility product for secondary calcium phosphate, [Ca - ][HPOr] is about 1.5 x 10 = or pK, = 4.85. 

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