THE EFFECT OF HEAT TREATMENT OF MILK ON EQUILIBRIA INVOLVINGIONIC CALCIUM AND PHOSPHATE IONS
DOI:
https://doi.org/10.32782/naturaljournal.12.2025.11Keywords:
milk, mineral composition, heat treatment, chemometricsAbstract
Heat treatment of milk is a mandatory procedure for its purification from harmful microorganisms and extension of its shelf life. Most methods for assessing the heat treatment of milk are based on the subsequent determination of some components of the product after heating, for example, determination of enzyme activity, whey proteins, Maillard reaction products. In the presented work, an assessment of the possible correlation between the main mineral components of milk and the degree of its heat treatment was carried out. 17 commercial samples of milk were selected for the study, including: natural raw, pasteurized, microfiltered, ultrapasteurized, sterilized, 2 samples of manufactured reconstituted milk product and two mixtures of pasteurized and reconstituted milk in different ratios.The total calcium content in milk and the calcium content after casein separation, the so-called ionic or serum calcium, were determined by flame atomic absorption spectroscopy. The content of phosphate ions in the studied milk samples was determined by ion chromatography with a conductometric detector. The content of total phosphorus was determined photometrically with phosphoromolybdenum heteropolyacid after dry ashing of the sample. The content of dry non-fat milk residue, protein, fat and lactose in milk samples was determined using an Ecomilk ultrasonic analyzer. The processing of the entire data set was carried out chemometrically, using the principal component method. It was established that samples of reconstituted milk and mixtures of reconstituted milk with pasteurized milk are allocated to a separate group. According to the graph of the loadings of the first and second components, it is noted that the main difference in the samples is the ratio of ionic phosphate to total phosphorus and the content of total protein.
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