25. The Mineral Constituents and Citric Acid Content of Milk

Abstract

Though the mineral constituents normally represent less than 1 per cent, of cow's milk their importance in many dairying problems is well realised. For example, the calcium-magnesium-phosphate-citrate balance is a most important factor in connection with coagulation by heat and in the alcohol test, even minute alterations in the balance producing a very marked effect.