The effect of heat treatment on the physical-chemical properties of milk
Milk is a food of high biological value and as part of a properly balanced diet plays a major role in human health. The composition of milk varies depending on the origin and the animals from which it originates. Disruption of milk stability usually is the result of changes in the concentration of Ca 2+ ions. Increasing stability in this case can be achieved by the addition of phosphate, polyphosphate or citrate of an alkali metal or by removal of calcium by ion exchangers. The present salts and ions directly has effects on the physical properties of the milk, such as osmotic pressure, the freezing point and boiling point, conductivity, titratable acidity, pH, and buffering capacity of milk. Ca 2+ ions influence on the dispersity of the casein and on the amount of bound water directly influence the density and viscosity of milk. Milk acidity, density, viscosity, surface tension, refractive index, electrical conductivity are important physical - chemical indicators of the quality of the milk. The aim of this study is to examine the effect of heat treatment on the physical-chemical properties of the milk and the calcium content on which depend the quality of the final product, and to establish the correlation between certain parameters. For this research, different milk samples from different geographical regions of the Tuzla Canton were analyzed. Due to the extreme importance of the milk and dairy products in the diet of all age groups of people, monitoring of the physical-chemical properties of milk and the calcium content is of particular importance.