DETERMINATION OF CALCIUM IN MILK BY TITRIMETRY METHOD
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Abstract
Purpose. Quantitative determination of calcium in various milk samples and the effect of heat treatment on its content.
Methodology. The work uses methods of experiment planning, analysis and synthesis of source information, acid method of milk fat determination, complexometric titration method, methods of statistical processing of experimental data.
Results. Milk is a valuable food product and can fully satisfy the human body's need for calcium, since the body does not synthesize this macroelement on its own. In view of this, there is an urgent need to control the calcium content of milk.
The content of calcium in milk before and after heat treatment was determined by the method of complexometric titration. The conducted studies showed that the content of calcium ions in milk corresponds to the norm according to the current standards of Ukraine. The content of calcium in milk significantly depends on its fat content. As the fat content in fresh milk increases from 1,0% to 3,5%, the calcium content increases from 977,8 mg/l to 1495,5 mg/l, respectively. In milk samples after heat treatment, an increase in calcium content with fat content from 918,9 mg/l to 1284,8 mg/l, respectively, is also observed. Heat treatment leads to a decrease in calcium content in the soluble phase of milk by 6,4%-16,4% compared to fresh milk. The fewest calcium ions were extracted during heat treatment of milk samples with the lowest fat content.
Practical significance. Calcium is an extremely important macroelement of milk, which regulates a number of physiological processes in the human body; vital for the formation of bone tissue and teeth, a number of other processes. Heat treatment leads to a violation of the salt balance between the soluble and colloidal phases in milk. Soluble forms of calcium in the form of hydrogen orthophosphates are irreversibly transformed into colloidal calcium orthophosphate, which leads to significant decalcification of milk. Therefore, it is important to control the calcium content in both fresh and pasteurized milk. The proposed method for determining calcium is fast, cheap, and can also be used to control calcium content in other dairy products, as well as drinking water.
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References
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