Research support provided by the Ohio Agricultural Research and Development Center
Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 864–866, May 1991
How to Cite
REYKDAL, O. and LEE, K. (1991), Soluble, Dialyzable and Ionic Calcium in Raw and Processed Skim Milk, Whole Milk and Spinach. Journal of Food Science, 56: 864–866. doi: 10.1111/j.1365-2621.1991.tb05403.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/18/90; revised 11/28/90; accepted 12/07/90.
Chemical availability of calcium was measured with and without simulated digestion to determine processing effects. Available calcium was low in spinach and significantly higher in skim milk and whole milk, consistent with their known bioavailabilities. In nondigested processed milk it was significantly higher for whole milk than for skim milk. However, available calcium in digested whole milk was lower than in digested skim milk. Digestion increased available calcium in skim milk, dialyzable and ionic dialyzable calcium in whole milk and ionic calcium in spinach. Soluble and ionic soluble calcium were lowered in whole milk during digestion due to soap formation. Effects on % calcium were slight, but available calcium in nondigested skim milk was significantly lowered by processing.