712. The relation between the chemical composition of milk and the stability of the caseinate complex: I. General introduction, description of samples, methods and chemical composition of samples

Abstract

1. This paper is Part I of a series dealing with the relation between the chemical composition of milk and the stability of the caseinate complex to ethanol (Part II), rennet (Part III) and heat (Part IV).2. A description is given of the milk samples, which were taken from herd bulk milk, from individual cows in different stages of lactation and also from cows with subclinical mastitis.3. The methods used to measure the stability of the caseinate complex to the three coagulating agents are described, together with the methods used to make a detailed chemical analysis of the milk samples.4. The chemical composition of the samples is given and also the relation between composition and stage of lactation, and the interrelations of the concentrations of certain milk constituents.The authors thank Miss M. H. King and Miss R. E. M. Stevenson for technical assistance, Mr N. H. Strachan and Mr R. C. Voss (West of Scotland Agricultural College) for the sodium and potassium determinations and Dr P. S. Blackburn for the differential cell counts and bacteriological examination of the milks.

Composition and properties of bovine colostrum: a review

“…On the other hand, Kehoe et al (2007) reported mean concentrations of calcium and phosphate in colostrum which were approximately 4-fold and 5-fold higher than the concentrations found in milk. White and Davies (1958a) reported that the average concentrations of colloidal inorganic calcium and colloidal phosphate were lower in colostrum than in milk. CCP is associated predominantly with casein and is present at higher concentrations in colostrum than in milk (Cerbulis and Farrell 1975).…”

New insights into the quality characteristics of milk from Modenese breed compared with Italian Friesian

“…The rennet coagulation parameters, the contents of dry matter, ash, Ca, Mg (in milk and skimmed milk ultrafiltrate), and P (in milk, skimmed milk ultrafiltrate and milk after treatment with trichloroacetic acid) were determined as reported in Malacarne et al (2014Malacarne et al ( , 2015. Distribution of Ca, P and Mg fractions were calculated according to White and Davies (1958).…”

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

“…Raw milk generally contains 930 mg/kg of phosphorus (900-1000 mg/kg) where calcium content is often higher (1180 mg/kg) (White and Davies, 1958;Goff and Hill, 1993;Jensen, 1995). Calcium is present in milk in the form of primarily calcium citrate as well as calcium phosphate (in casein) (Jensen, 1995).…”