Milk exhibits maximum buffering capacity around $\text{pH } 5.2$ and $\text{pH } 6.6$.
Phosphates (colloidal calcium phosphate associated with casein micelles and soluble inorganic orthophosphates $\text{HPO}_4^{2-} / \text{H}_2\text{PO}_4^-$) provide the predominant mineral buffering power across the physiological pH range.
Citrates and casein carboxyl/amino residues provide supplementary buffering.
Conclusion: Phosphates (Option 4).
Correct option: (4) Phosphates
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Milk minerals exist in dynamic equilibrium partly in the soluble phase and partly in the colloidal phase.
Colloidal phase: Two-thirds of calcium, half of magnesium, and half of inorganic phosphate are bound within casein micelles as colloidal calcium phosphate (CCP).
Soluble phase: One-third of calcium, sodium, potassium, chlorides, and soluble citrates/phosphates are dissolved in milk serum.
Conclusion: Partly soluble and partly colloidal (Option 4).
Correct option: (4) Partly soluble and partly colloidal
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3
ICAR JRF Dairy Chemistry 29 Jun 2024Shift 1
MCQ (Single Correct)+4−1
Of the total calcium present in milk, % is present in soluble phase
Total calcium in bovine milk averages $120\text{ mg}/100\text{ mL}$ ($30\text{ mM}$).
Approximately $33\%$ (one-third, $\approx 10\text{ mM}$) is present in the soluble serum phase as free ionic calcium ($\text{Ca}^{2+}$) and soluble complexes with citrate and phosphate.
The remaining $67\%$ (two-thirds) is bound in the colloidal phase as colloidal calcium phosphate (CCP) within casein micelles.
Conclusion: 33% (Option 4).
Correct option: (4) 33
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