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The effect of calcium ions level on the quality and electrical properties of raw milk

Key words:
raw milk, calcium ions, electrical properties,
quality.

Summary
This paper presents the changes of particular forms of calcium: ionic, soluble and colloidal
present as the result of the fortification of a native level of this chemical element in raw milk
at constant pH. An increase in the level of crude calcium in milk at stabilized pH resulted in
the increase in all forms of this element: colloidal, soluble and ionic. The greatest changes
involved the concentration of the ionic calcium. A decrease of electrical impedance and an
increase of electrical conductance and capacitance along with an increasing content of calcium ions in milk are due to the improvement of its electrical conductance as a result of an
increasing content of Ca ++ ions characterized by high mobility in the electric field. The
obtained high values of correlation coefficients and simple correlations found between the
concentration of calcium ions in milk and impedance, admittance, equivalent parallel and
equivalent series electrical capacitance indicate the feasibility of applying electrical
parameters for the development of methods supporting standard methods of raw milk
selection.

dr inż. Maria CZERNIEWICZ
University of Warmia and Mazury in Olsztyn
Faculty of Food Science
Chair of Dairy Science and Quality Management
ul. Oczapowskiego7; 10-719 Olsztyn, Poland
prof. dr hab. inż. Ryszard ŻYWICA
dr hab. inż. Joanna K. BANACH
University of Warmia and Mazury in Olsztyn
Faculty of Food Science
Chair of Industrial Commodity, Basics of Techniques
and Energy Management
pl. Cieszyński 1, 10-726 Olsztyn, Poland,
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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