Hostname: page-component-7bb8b95d7b-dtkg6 Total loading time: 0 Render date: 2024-09-12T21:16:22.020Z Has data issue: false hasContentIssue false
  • English
  • Français

Calculation by computer of individual concentrations in a simulated milk salt solution. I

Published online by Cambridge University Press:  01 June 2009

Geoffrey B. Wood ,
David S. Reid  and
Roger Elvin
Geoffrey B. Wood
Affiliation:
Unilever Research, Colworth House, Sharnbrook, Bedford, MK44 1LQ,
David S. Reid
Affiliation:
Unilever Research, Colworth House, Sharnbrook, Bedford, MK44 1LQ,
Roger Elvin
Affiliation:
Unilever Research, Colworth House, Sharnbrook, Bedford, MK44 1LQ,
Get access Rights & Permissions [Opens in a new window]

Summary

A modegl is proposed for the equilibria between the components of the salts in milk. The model includes complex formation between calcium ions and the various ionized forms of citric, lactic and phosphoric acids, and makes allowance for the effect of ionic strength. A computer program has been written to calculate the pH of the milk salt solutions and the concentration of each of the complexes formed. Calculated pH values agree with observed values for solutions of known composition.

Type
Original Articles
Information
Journal of Dairy Research , Volume 48 , Issue 1 , February 1981 , pp. 77 - 83
Copyright
Copyright © Proprietors of Journal of Dairy Research 1981

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anderson, M., Brooker, B. E., Cawston, T. E. & Cheeseman, G. C. (1977). Journal of Dairy Research 44, 111–123.CrossRefGoogle Scholar
Bates, R. G. (1951). Journal of Research of the National Bureau of Standards 47, 127–134.CrossRefGoogle Scholar
Bates, R. G. & Acree, S. F. (1943). Journal of Research of the National Bureau of Standards 30, 129–155.CrossRefGoogle Scholar
Bates, R. G. & Pinching, G. D. (1949). Journal of the American Chemical Society 71, 1274–1283.CrossRefGoogle Scholar
Chughtai, A., Marshall, R. & Nancollas, G. H. (1968). Journal of Physical Chemistry 72, 208–211.CrossRefGoogle Scholar
Davies, C. W. (1962). Ion Association. London: Butterworth.Google Scholar
Davies, C. W. & Hoyle, B. E. (1955). Journal of the Chemical Society, p. 1038.Google Scholar
Davies, P. B. & Monk, C. B. (1954). Transactions of the Faraday Society 50, 132–136.CrossRefGoogle Scholar
Ernstrom, C. A. & Wong, N. P. (1974). In Fundamentals of Dairy Chemistry, 2nd edn., pp. 662–771. (Ed. Webb, B. H., Johnson, A. H. and Alford, J. A.) Westport, Connecticut: Avi.Google Scholar
Fox, P. F. & Morrissey, P. A. (1977). Journal of Dairy Research 44, 627–646.CrossRefGoogle Scholar
Jenness, R. & Koops, J. (1962). Netherlands Milk and Dairy Journal 16, 153–164.Google Scholar
Lyster, R. L. J. (1979). Journal of Dairy Research 46, 343–346.CrossRefGoogle Scholar
Martin, A. W. & Tartar, H. V. (1937). Journal of the American Chemical Society 59, 2672–2675.CrossRefGoogle Scholar
Pyne, G. T. (1962). Journal of Dairy Research 29, 101–130.CrossRefGoogle Scholar
Vanderzee, C. E. & Quist, A. S. (1961). Journal of Physical Chemistry 65, 118–123.CrossRefGoogle Scholar