Relationship between ethanol stability of bovine milk and natural variations in milk composition

Abstract

SUMMARYSeveral ionic components of ultrafiltrate were measured in bulk and individual cow milks and an assessment was made of their relationship with the parameters of the corresponding ethanol (EtOH) stability/pH profiles. From linear regression analysis the strongest relationships (P < 0·001) were between soluble salt balance [expressed as (Ca+Mg) minus (Pi+Cit) or as the ratio to (Pi+Cit)] and pK (correlation coefficient, γ ∼ 0·82) or Smax, the maximum stability at high pH (γ ∼–0·72), and between Pi and pK(γ = –0·84)or Smax (γ = –0·61). These relationships agree with the view that the parameters of the EtOH stability/pH profile are determined by pH-induced changes in concentration of divalent cations. Natural variations in these parameters may be attributed to variations in relative concentrations of divalent cations and their chelators. EtOH stabilities at the natural pH of bulk milks from winter/spring- and autumn-calving animals were lowest in early and late lactation. The most important contributory factors appeared to be a high salt balance ratio in late lactation and a low natural milk pH in early lactation. The main component responsible for variable salt balance ratio was usually soluble Pi. Decrease in EtOH stability at the natural pH of late lactation milks reflected a more general change in the characteristics of the EtOH stability/pH profile, seen as an increase in pK and, in extreme cases, a decrease in Smax and profile gradient.