Phosphates as Milk Additives

Numerous effects of inorganic phosphates when added to milk have been reported. Many of these are explained in terms of precipitation of calcium phosphate and calcium caseinate, or the removal of these compounds by formation of soluble complexes. 

Casein is precipitated by pyrophosphate ions to form thick gels, whereas longer-chain phosphates precipitate both casein and P-lactoglobuUn. Long-chain polyphosphates are rapidly hydrolysed in milk by the enzymes present 

Instant-gel milk puddings incorporating Na4P207 were first introduced in 1952 [23]. In these, the pyrophosphate reacts with the Ca + in the added milk and that provided in the formulation 

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