Measurement of ionic calcium, pH, and soluble divalent cations in milk at high temperature.

Dialysis and ultrafiltration were investigated as methods for measuring pH and ionic calcium and partitioning of divalent cations of milk at high temperatures. It was found that ionic calcium, pH, and total soluble divalent cations decreased as temperature increased between 20 and 80 degrees C in both dialysates and ultrafiltration permeates. Between 90 and 110 degrees C, ionic calcium and pH in dialysates continued to decrease as temperature increased, and the relationship between ionic calcium and temperature was linear. The permeabilities of hydrogen and calcium ions through the dialysis tubing were not changed after the tubing was sterilized for 1h at 120 degrees C. There were no significant differences in pH and ionic calcium between dialysates from raw milk and those from a range of heat-treated milks. The effects of calcium chloride addition on pH and ionic calcium were measured in milk at 20 degrees C and in dialysates collected at 110 degrees C. Heat coagulation at 110 degrees C occurred with addition of calcium chloride at 5.4mM, where pH and ionic calcium of the dialysate were 6.00 and 0.43mM, respectively. Corresponding values at 20 degrees C were pH 6.66 and 2.10mM. Copyright 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.