Special features of calcium behavior at milk coagulum formation. Part 1. Functional properties of calcium

Phenomenon of coagula formation processes in such biological systems as blood and milk are explained by special functional issues of calcium. The major part of the milk components bio-transformations at processing are involved to some extend with calcium ions. Physiological role of calcium in living organisms is shown and analogy is made with processes of milk coagulum receiving. The experiment is described that was made to find correlations of the ions calcium dynamics and active acidity in the process of acid coagulation of milk depending on preliminary temperature effects. Glucono-lacton was applied as an acidifying agent that allowed to homogeneously dose the ow of the H+ ions at constant temperature. The results obtained gave possibility to detail dynamics of the active calcium at coagulum formation by dividing coagulation process into three zones. In the first zone increase of the active calcium was due to the increase of its concentration in the water phase of milk. In the second zone, growth of the Ca2+ ions number is explained by their going out of the caseinate-calcium-phosphate complex (KKPhK). The third zone was characterized by the active calcium quantity in the process of coagula setting firm. It was established that changes of such technological parameter as milk storage temperatures have the most considerable effects on the intensity of restructuring of the KKPhK that leads to the changes of coagulation time and properties of the coagula received.

calcium, milk coagulum