Theoretical Model for Calculating Ionic Equilibria in Milk as a Function of pH: Comparison to Experiment

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Abstract
Acidification is fundamental for the processing of milk into cheeses, caseins, and fermented dairy products. It is established that a pH decrease changes the ionic equilibria of milk, inducing the solubilization of micellar calcium phosphate. This study aimed to present a theoretical model calculating ionic equilibria in milk as a function of pH. From the pH and total concentrations of minerals and caseins, the model calculated the concentrations of all ionic species and their partition between micellar and aqueous phases of milk. As the pH decreased, the minerals present in the micellar phase were gradually displaced into the aqueous phase. The calculated concentrations of minerals were in a good agreement with the experimental ones determined from acidified milk. A very satisfactory accuracy of the calculations, estimated by a root-mean-square error (RMSE) value of 5% for Ca and Pi and a slope of the plot close to a unit, was obtained. The model is proposed for the simulation of ionic equilibria and the partition of salts between the aqueous and micellar phases of milk and dairy formulations during acidification.

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