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Effect of some additives on the sedimentation of soluble nitrogen constituents of cow and buffalo milks

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Summary

The salt additives known to affect the milk ionic equilibria and stability influenced the sedimentation rate of both non-casein and casein constituents. Sodium pyrophosphate or citrate increased the pH and promoted a degradated casein components of stability effect on the suspensoid which was greatly precipitated at pH 4.6 and comparatively was of highly sedimentation rate. Calcium lactate had a reversable effect.

Zusammenfassung

Der Zusatz von Salzen, die bekanntlich das Ionengleichgewicht und die Stabilität der Milch beeinträchtigen, beeinflußte die Sedimentationsrate sowohl der Nichtproteinals auch der Proteinbestandteile. Natriumdiphosphat oder Citrat erhöhten den pH-Wert und förderten die Ablösung von Proteinbestandteilen, die stabilisierend auf das Suspensionskolloid wirken, welches größtenteils bei pH 4,6 ausgefällt wurde und eine vergleichsweise hohe Sedimentationsrate zeigte. Calciumlactat hatte einen gegenteiligen Effekt.

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References

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Authors and Affiliations

  1. Agricultural Industries Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt

    A. A. Ismail, S. A. El Deeb & E. A. El Difrawi

  2. High Institute of Cotton Affairs, Saba Pasha, Alexandria, Egypt

    E. A. El Difrawi

Authors
  1. A. A. Ismail
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  2. S. A. El Deeb
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  3. E. A. El Difrawi
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Ismail, A.A., El Deeb, S.A. & El Difrawi, E.A. Effect of some additives on the sedimentation of soluble nitrogen constituents of cow and buffalo milks. Z Lebensm Unters Forch 152, 71–74 (1973). https://doi.org/10.1007/BF01830328

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  • DOI: https://doi.org/10.1007/BF01830328

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