The para-caseinate-phosphate complex of washed rennet curd: its composition and its decomposition by water, sodium chloride solutions, and lactic acid solutions

SummaryWashed rennet curd releases significant quantities of calcium phosphate and relatively small quantities of calcium para-caseinate when shaken with water. Treatment with small quantities of sodium chloride in aqueous solution similarly differentiates between these 2 components, but larger quantities attack both phosphate and para-caseinate with equal severity. A more extensive release of Ca and inorganic Poccurs when the curd is treated with lactic acid solutions; the comparative ease with which Mg is removed under these conditions suggests that Mg is present as magnesium citrate.