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Salts of Milk

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Dairy Chemistry and Biochemistry

Abstract

The salts of milk are mainly the phosphates, citrates, chlorides, sulphates, carbonates and bicarbonates of sodium, potassium, calcium and magnesium. Approximately 20 other elements are found in milk in trace quantities, including copper, iron, lead, boron, manganese, zinc, iodine, etc. Strictly speaking, the proteins of milk should be included as part of the salt system since these carry positively and negatively charged groups and can form salts with counter-ions; however, they are not normally treated as such. There is no lactate in freshly drawn milk but may be present in stored milk and in milk products. Many of the inorganic elements are of importance in nutrition, in the preparation, processing and storage of milk products due to their marked influence on the conformation and stability of milk proteins, especially caseins, in the activity of some indigenous enzymes and to a lesser extent in the stability of lipids.

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Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College, Cork, Ireland

    P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney & J. A. O’Mahony

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  1. P. F. Fox
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  2. T. Uniacke-Lowe
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  3. P. L. H. McSweeney
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  4. J. A. O’Mahony
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Fox, P.F., Uniacke-Lowe, T., McSweeney, P.L.H., O’Mahony, J.A. (2015). Salts of Milk. In: Dairy Chemistry and Biochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-14892-2_5

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