2010
DOI: 10.1111/j.1471-0307.2010.00639.x
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The measurement and significance of ionic calcium in milk – A review

Abstract: The measurement of ionic calcium in milk and milk products is of vital importance in understanding the role of calcium in milk. This review compares the methods of measurement including ion equilibration, murexide and ion selective electrodes. Secondly the variations in milk from individual cows and goats, and in bulk milk samples are reviewed. The third section examines the differences in ionic calcium in relation to processing: addition and removal of calcium and other salts, rennet coagulation, miscellaneou… Show more

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Cited by 135 publications
(94 citation statements)
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“…Nem sempre a estabilidade alcoólica depende exclusivamente do pH e as variáveis que promovem a instabilidade ao álcool nem sempre são as mesmas que promovem a acidificação (26) . Assim, o teste do álcool isoladamente pode não ser um indicador confiável para a qualidade do leite (5) .…”
Section: Resultsunclassified
“…Nem sempre a estabilidade alcoólica depende exclusivamente do pH e as variáveis que promovem a instabilidade ao álcool nem sempre são as mesmas que promovem a acidificação (26) . Assim, o teste do álcool isoladamente pode não ser um indicador confiável para a qualidade do leite (5) .…”
Section: Resultsunclassified
“…Low and high ethanol stability values observed in different months, depending on the year, might be partially explained by variation in feed supply or feed quality with consequent changes in mineral composition (Tsioulpas et al, 2007;Lewis 2011;Stumpf et al, 2013;Horne, 2015). The overall low stability value observed in 2008 was probably related to the occurrence of the La Niña phenomenon, which led to shortages in rainfall, mostly on spring and summer, reducing the production and quality of feeds offered to the animals.…”
Section: Discussionmentioning
confidence: 99%
“…Milk stability is negatively related to acidity, because the reduction in pH reduces calcium phosphate caseinate and enhances ionic calcium concentration, which in turn decreases repulsion forces among caseins, favoring coagulation (Lewis, 2011;Horne, 2015). Horne and Muir (1990), Chavez et al (2004), and Lewis (2011) reported that results in the ethanol test and CTT were adversely affected by ionic calcium concentration.…”
Section: Discussionmentioning
confidence: 99%
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