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EFFECT OF HEAT ON CALCIUM FROM DIFFERENT MILK SAMPLES FROM

SANGAMNER TALUKA, MAHARASHTRA

Article · August 2016

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EFFECT OF HEAT ON CALCIUM FROM DIFFERENT MILK SAMPLES FROM SANGAMNER

TALUKA, MAHARASHTRA

Shrihari Ashok Pingle*, Varsha Ramchandra Pawar

*Department of Zoology, Sangamner Nagarpalika Arts, D. J. Malpani Commerce and
B. N. Sarda Science College, Sangamner, Maharashtra, India
*Email: shriharipingle@gmail.com

ABSTRACT
Calcium is the most abundant mineral in human body. It is important for biological processes. The major source of
Calcium for human consumption is milk. The aim of the present study was to determine the change in amount of
calcium in milk samples from different sources with respect to heat. The sources of milk were Desi cow, Jersey
cow, Goat, Buffalo and pasteurized milk. Amount of Calcium was determined by EDTA titration method. The
amount of Calcium was highest in goat milk and lowest in pasteurized packaged milk. When non-processed milk
was boiled, it was observed that the Calcium content reduced by 10-14%. The Calcium content reduced by 6-7%
when pasteurized packaged milk was boiled. The decrease in Calcium content after boiling is associated to the
change in ionic and soluble Calcium in the milk sample.

KEYWORDS: Calcium, EDTA method, Milk Sample, Pasteurization

INTRODUCTION
Milk is secreted by all species of mammals to supply nutrition and immunological protection to the young. It
performs these functions with a large array of distinctive compounds (Jenness, 1988). Milk has energy required for
human activities and nutrients needed for building up the human body (Yoo, 2013). In growing children, long-term
avoidance of cow milk is associated with small stature and poor bone health. Children who avoid drinking cow milk
have low dietary calcium intakes and poor bone health (Black et al.,2002). Children who avoided milk and did not
use calcium-rich food substitutes appropriately, had low dietary calcium intakes and low bone mineral density values
(Goulding et al., 2004).

Pasteurization process helps to preserve milk value for many hours. In pasteurization, not only bacteria and pathogens
are killed but vitamin C and vitamin B are also destroyed which diminishes the nutrient value of milk (Sung- Ho Yoo
2013). Calcium and other minerals are also decreased by this process. The amount of the loss depends upon the
temperature to which the milk has been heated (Bell, 1925). Increasing the temperature of milk results in the transfer
of the soluble Calcium and soluble Phosphorus to the colloidal phase, with a decrease in milk pH (Pouliot et
al.,1989a) . The changes in soluble Calcium, soluble Phosphorus and milk pH are largely reversible when the
temperature of the milk is restored. (Pouliot et al.,1989b). According to On-Nom et al. (2010), the content of ionic
calcium as a part of the soluble calcium decreases as the heat-treatment temperature rises. Depending on the heat
treatment processes, the soluble calcium and the ionic calcium are shifted into the casein micelles along with the
structural changes of milk proteins, and consequently the total soluble calcium content decreases (Woo and Maeng,
1998). Calcium is found in two forms in milk. Some in soluble or in ionic form and some in organically bound with
caseinogens in the form of protein. Due to heating, soluble calcium content is reduced because the ionic calcium
combines with the phosphates or the denatured protein turns into the colloidal calcium form while the calcium moves
to the inside of casein micelles, reduced the content of the ultrafiltrable accordingly. Depending on the heat treatment
processes, the soluble calcium and ionic calcium are shifted into casein micelles along with structural changes of milk
proteins, consequently the total soluble calcium content decreases (Yoo et al., 2013). In view of the importance of
Ca2+ in physiological activities, present work was undertaken to estimate amount of calcium from different milk
samples.

Volume- 3 Issue-1 (2016) ISSN: 2348–604X(p); 2348–6058(e) © 2016 DAMA International. All rights reserved 11
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MATERIALS AND METHOD

Preparation of solution
1. 0.01M EDTA - 3.7224 gm of EDTA was weighed, dissolved in distilled water and volume was raised up to
1 Liter.
2. Ammonia – Ammonium Chloride (NH4Cl) solution as buffer (pH=10) :- 17.5 gm of Ammonium Chloride
was mixed with 142 ml of Concentrated Ammonia (Sp. Gravity 0.88-0.90) and made up to 250 ml with
distilled water. pH was adjusted by pH meter (EQUIP-TRONICS, Mumbai, India) up to 10.

Different milk samples were obtained from animals viz. Desi cow, Jersey cow, Goat, and Buffalo. Commercially
available packaged milk samples were obtained from Sangamner Taluka Sahakari Dudh Utpadak and Prakriya Sangh
Ltd. Rajhans Milk (referred to as Rajhans milk henceforth) and S .R. Thorat Milk products Pvt. Ltd. (referred to as S.
R. Thorat milk henceforth).

The fresh milk samples were collected in properly washed and cleaned bottles. All milk samples were brought to
laboratory for estimating amount of Calcium. Amount of Calcium was estimated in milk samples before and after
boiling (100ºC for 10 minutes) using water bath. Loss due to evaporation was not considered. Estimation of Calcium
of various milk samples was carried out by EDTA titration method.

Amount of calcium was determined as follows:

Molarity of Calcium =

Amount of Calcium =

RESULTS
Calcium content of various milk samples was determined with and without boiling. 20 samples were tested. The
amount of Calcium (mg/L) estimated in various milk samples without boiling is summarized in Table 1. The amount
of Calcium (mg/L) estimated in milk samples after boiling is presented in Table 2. The graphical comparison of the
amount of Calcium estimated in milk samples with and without boiling is presented in Chart 1.

Maximum percentage reduction in Mean Calcium content was observed in case of Desi cow (10.87%). This reduction
was found to be very close to that seen in case of goat (10.84%). However, milk samples obtained from Rajhans Milk
product and S. R. Thorat Milk product showed minimum percentage reduction in Mean Calcium content (4.96% and
4.64% respectively. The percentage reduction in mean Calcium content of various milk samples due to boiling has
been tabulated in Table 3.

Table 1 Calcium Content from Different Milk Samples without boiling

Sample Source Mean Calcium Content SD SE
Desi cow 1594.0 99.61 22.27
Jersey cow 1483.4 97.14 21.72
Buffalo 1993.3 107.46 24.03
Goat 2067.0 100.78 22.53
Rajhans milk 1354.7 44.84 10.02
S.R.Thorat milk 1362.5 65.47 14.63

Volume- 3 Issue-1 (2016) ISSN: 2348–604X(p); 2348–6058(e) © 2016 DAMA International. All rights reserved 12
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Table 2 Calcium Content from Different Milk Samples after boiling for 30
minutes
Sample Source Mean Calcium Content SD SE

Desi cow 1420.7 93.82 20.97

Jersey cow 1341.3 97.08 21.70
Buffalo 1848.0 104.50 23.36
Goat 1842.8 29.13 6.51
Rajhans milk 1287.5 42.36 9.47
S.R.Thorat milk 1299.2 70.25 15.70

Table 3 Percentage reduction in mean Calcium content after boiling

Sample Source Mean Calcium Content Mean Calcium Percentage
without boiling Content after reduction
boiling
Desi cow 1594.0 1420.7 10.87
Jersey cow 1483.4 1341.3 9.57
Buffalo 1993.3 1848.0 7.28
Goat 2067.0 1842.8 10.84
Rajhans milk 1354.7 1287.5 4.96
S.R.Thorat milk 1362.5 1299.2 4.64

DISCUSSION
One of the most vital components of milk for human nutrition is Calcium which is needed for tissue and bone
development while deficiency results in slow growth, deprived appetite and rickets. In the present study, the amount
of Calcium, as estimated by titrimetry, was found to reduce after boiling of the milk samples (100º C for 10 minutes).

Volume- 3 Issue-1 (2016) ISSN: 2348–604X(p); 2348–6058(e) © 2016 DAMA International. All rights reserved 13
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This can be associated with the decrease in the availability of soluble Calcium. As suggested in past studies, the
solubility of calcium phosphate decreases with temperature. Heating causes precipitation of calcium phosphate in the
micelle, while cooling increases its concentration. After cooling, the reaction is readily reversible, but after heating to
high temperatures, the reversibility is more sluggish and incomplete. Other authors also have observed that heat
treatment reduces calcium solubility in goat milk and this reduction in solubility increases with the severity of heating
(de la Fuente et al., 1999). In the present study, the percentage reduction of Calcium in different samples from
different sources has been observed to vary considerably. The percentage reduction of Calcium in Pasteurized milk
from commercial dairy has been recorded to be lowest. However, the percentage reduction is highest in milk samples
obtained from Desi Cow. Further investigation is needed to study why the percentage reduction in Calcium content
after boiling is different in samples from different sources taken for the study. Whether there is any relationship
between period of lactation and feeding pattern of the animals needs to be investigated as well.

REFERENCES
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