Minerals in milk

Minerals The main mineral constituents in milk are calcium and chlorine, magnesium chloride, phosphate, and citrate. Minerals in milk are mainly present as soluble salts or in colloidal form associated with caseins. Their concentrations may vary enormously. Thus, the minerals present in milk can be classified according to their concentration level as major and minor elements, with small quantitative contributions from trace and ultratrace elements. The total content of minerals in mammalian milks should correspond to the growth requirements of each biological species. Accordingly, the mineral total content in cow milk is four times higher than in human milk. 

Rodriguez Rodriguez EM, Alaejos MS, Romero CD. 1999. Chemometric studies of several minerals in milk. J Agric Food Chem 47 1520-1524. 

Milk The element with the electron configuration [Ar]4s is an important mineral in milk. Identify this elements group, period, and block in the periodic table. 

Nutrients of Milk Carbohydrates in Milk Milk Fat Protein in Milk Minerals in Milk Vitamins in Milk... 

Minerals In Milk. Minerals are generally classified as macrominerals or microminerals, according to the amounts needed in the diet. These two groupings will be used in the discussion that follows ... 

For example trace elements in milk powder are not consumed as milk, and moisture in transformer oil is not used in transformers, yet matrix reference materials based on milk are imported as food and are subject to health certification requirements and sometimes import quotas. Likewise a matrix based on oil is identified as fuel or lubricating oil and is both classified as a hazardous material and subject to mineral oil tax. These problems arise because RMs are frequently incorrectly classified by specific title of their matrix (as Reference Material of Trace Elements in Rice is classified as rice) and not as reference material which is the intended use. 

The most remarkable observation is that all 22 minerals considered to be essential to the human diet are present in milk. Some of these are sodium (Na), potassium (K), and chloride (Cl). The electroneutrality of milk is maintained by free ions (negatively charged to lactose). 

Feed has relatively little effect on the concentration of most elements in milk because the skeleton acts as a reservoir of minerals. The level of citrate in milk decreases on diets very deficient in roughage and results in the Utrecht phenomenon , i.e. milk of very low heat stability. Relatively small changes in the concentrations of milk salts, especially of Ca, Pj and citrate, can have very significant effects on the processing characteristics of milk and hence these can be altered by the level and type of feed, but definitive studies on this are lacking. 

Flynn, A. and Power, P. (1985) Nutritional aspects of minerals in bovine and human milks, in Developments in Dairy Chemistry, Vol. 3 Lactose and Minor Constituents (ed. P.F. Fox), Elsevier Applied Science, London, pp. 183-215. 

For the purpose of this discussion, milk salts are considered as ionized or ionizable substances of molecular weight 300 or less. Ionizable groups of proteins are not included here, although, of course, they must be taken into account in a complete description of ionic balance and equilibria. Trace elements, some of which are ionized or partially so in milk, are considered in a later section of this chapter. Milk salts include both inorganic and organic substances thus they are not equivalent to either minerals or ash. The principal cations are Na, K, Ca, and Mg, and the anionic constituents are phosphate, citrate, chloride, carbonate, and sulfate. Small amounts of amino cations and organic acid anions are also present. 

Minerals found in milk which are insoluble remain in water in the curd and are more concentrated in the cheese than in milk. About two-thirds of the calcium and one-half of the phosphorus of milk remains in cheese. A major portion of the milk calcium is retained in the curd of cheese made with coagulating enzymes. Acid coagulation alone results in the loss of portions of both calcium and phosphorus salts in the acid whey, since these minerals are more soluble in the acidic medium. Most milk fat and fat-soluble vitamins are retained in the curd, but a considerable amount of water-soluble vitamins is lost during cheese manufacture. Retention of part of some B-complex vitamins in curd is due to their extended association with casein in the original milk. 

Minerals can be classified into two groups according to the amounts needed in the daily diet. The first group is composed of macrominerals (i.e., those needed at levels of 100 mg or more daily), of which calcium, phosphorus, and magnesium are of importance in milk. The second... 

The bioavailability of calcium from dairy foods is considered to be excellent (Schaafsma 1983). Evidence from animal studies suggests that the form of calcium in dairy foods may influence the bioavailability of this mineral (Wong and LaCroix 1980). For example, dairy foods that contain colloidal calcium phosphate or calcium caseinate (e.g., as in Cheddar cheese) appear to be somewhat better sources of calcium than foods that contain ionic calcium (e.g., yogurt, buttermilk). However, calcium in milk and other milk products is of greater bioavailability to humans than calcium found in other food sources. According to Renner (1983), calcium utilization from skim milk powder is 85% compared with 22-74% from vegetables. Dietary fiber in plant cell... 

A potential concern has been the dietary ratio of calcium to phosphorus (Ca P) in relation to bone health. Based on data from animal studies and on the relative calcium content in bone, a dietary Ca P ratio of 1 1 to 2 1 is recommended as beneficial for bone mineralization in humans (NAS 1980A Chinn 1981 Linkswiler and Zemel 1979). The Ca P ratio in cow s milk (1.3 1) closely approximates that found in bones. The average American diet is estimated to contain a Ca P ratio of 1 1.6 (Chinn 1981 Greger and Krystofiak 1982) to 1 3 (Linkswiler and Zemel 1979), and if no dairy foods are consumed, it may be as low as 1 4. 

This is formed of the nitrogenous substances (casein, albumin) and fats contained in milk, separated by coagulation (by rennet or by acidification). As a result of special fermentations which occur during the maturation of the cheese, these give rise to soluble albuminoid substances (albumoses, peptones, etc.), amino-adds (phenylaminopropionic add, tyrosine, leucine, etc.), ammoniacal products, fatty adds (lactic, propionic, caproie), etc. Cheese also contains water and mineral salts, including added sodium chloride. 

Cow s milk is a complex and dynamic fluid that contains all nutrients needed for the development and growth of the calf. Milk contains lipids (dairy fat), high-quality protein, vitamins, minerals, and other bioactive components. The nutritional composition in milk varies depending on factors such as breed and age of the cow and the forage composition (Haug et al., 2007). Table 1.1 presents the different components of milk and their respective concentration per liter. Also presented in the table is an approximation of the daily contribution (%) of the different components in milk to the diet for adults, as well as the main health effects. 

In the dairy industry the high content of minerals in cow milk (Table IX) restricts the commercial utilization of its main by-products, that is, whey and ultrafiltration permeates. The discovery that desalted whey could be used in baby food production as an economic alternative to the more expensive skim... 

Heil M, Steffan I, Haschke F, et al. 1988. Aluminum in infant formulas and in breast milk. In Berger H, ed. Vitamins and minerals in pregnancy and lactation. New York, NY Vevey/Raven Press, Ltd.,... 

---