Phosphorus removal from milk

Schwer and Clausen (1989) reported that a fescue/ryegrass/bluegrass filter strip retained 89% of the phosphorus from dairy milk-house wastewater. Vought et al. (1994), summarizing his own research on phosphorus removal from surface runoff, noted exponential removal with 66% and 95% of soluble phosphorus retained in the first 8 and 16m of buffer strip, respectively. Daniels and Gilliam (1996) determined that fescue and riparian filter strips reduced total phosphorus load by 50%, but that 80% of the soluble phosphorus frequently moved through the strips. 

Use Ceramics, calcium acid phosphate, phosphorus and phosphoric acid, polishing powder, cattle foods, clarifying sugar syrups, medicine, mordant (dyeing textiles with Turkey red), fertilizers, dentifrices, stabilizer for plastics, in meat tenderizers, in foods as anticaking agent, buffer, nutrient supplement, removal of Sr from milk. 

Originally, the caseins were defined as those phosphoproteins which precipitate from raw skim milk upon acidification to pH 4.6 at 20°C, and the individual families were identified by alkaline urea gel electrophoresis (Whitney et al 1976). With the resolution of their primary structure, it became possible to classify them according to their chemical structure, rather than on the basis of an operational definition. When one does this, it is apparent that not all of the caseins contain phosphorus (Table 3.1) some are also found in the acid whey after removal of the precipitated caseins. 

Fractionation of milk and titration of the fractions have been of considerable value. Rice and Markley (1924) made an attempt to assign contributions of the various milk components to titratable acidity. One scheme utilizes oxalate to precipitate calcium and rennet to remove the calcium caseinate phosphate micelles (Horst 1947 Ling 1936 Pyne and Ryan 1950). As formulated by Ling, the scheme involves titrations of milk, oxalated milk, rennet whey, and oxalated rennet whey to the phenolphthalein endpoint. From such titrations, Ling calculated that the caseinate contributed about 0.8 mEq of the total titer of 2.2 mEq/100 ml (0.19% lactic acid) in certain milks that he analyzed. These data are consistent with calculations based on the concentrations of phosphate and proteins present (Walstra and Jenness 1984). The casein, serum proteins, colloidal inorganic phosphorus, and dissolved inorganic phosphorus were accounted for by van der Have et al (1979) in their equation relating the titratable acidity of individual cow s milks to the composition. The casein and phosphates account for the major part of the titratable acidity of fresh milk. 

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