Salt Balance in Ewe's and Goat's Milk during Storage at Chilling and Freezing Temperatures

This article examines the change in salt balance in the soluble fraction of ewe's and goat's raw milk over storage periods from 1 to 7 days, at 3 and 7 °C. It also examines the balance of salts in identical samples frozen and stored at -18 °C for 3 months. Renneting properties were determined in all treatments. Phosphorus and divalent cations contents of the soluble phase increased over chilled storage, particularly in goat's milk. In this milk, after storage for 2 days at 3 °C, the levels of serum Ca, Mg, and P had increased by 10.3, 3.1, and 9.4%, respectively. As pH dropped, after 4 days, there was a considerable increase in the presence of these elements in the soluble phase. In milk samples of both species kept in frozen storage, colloidal phosphorus, calcium, and magnesium contents increased slightly. Renneting properties were less affected in frozen than in chilled samples