ISSN 2310-5283 e-ISSN 3041-1432 UDC 67; 68; 33
en

https://doi.org/10.36910/6775-2310-5283-2023-17-5

Vol. 16, No. 1, 2023

63-72

  • Read article

    • Determination of calcium in milk by titrimetry method

    Iryna Moroz

    Received 17.12.2022, Revised 19.01.2023, Accepted 20.04.2023

    Abstract

    Purpose. Quantitative determination of calcium in various milk samples and the effect of heat treatment on its content. Methodology. The work uses methods of experiment planning, analysis and synthesis of source information, acid method of milk fat determination, complexometric titration method, methods of statistical processing of experimental data. Results. Milk is a valuable food product and can fully satisfy the human body's need for calcium, since the body does not synthesize this macroelement on its own. In view of this, there is an urgent need to control the calcium content of milk. The content of calcium in milk before and after heat treatment was determined by the method of complexometric titration. The conducted studies showed that the content of calcium ions in milk corresponds to the norm according to the current standards of Ukraine. The content of calcium in milk significantly depends on its fat content. As the fat content in fresh milk increases from 1,0% to 3,5%, the calcium content increases from 977,8 mg/l to 1495,5 mg/l, respectively. In milk samples after heat treatment, an increase in calcium content with fat content from 918,9 mg/l to 1284,8  mg/l, respectively, is also observed. Heat treatment leads to a decrease in calcium content in the soluble phase of milk by 6,4%-16,4% compared to fresh milk. The fewest calcium ions were extracted during heat treatment of milk samples with the lowest fat content. Practical significance. Calcium is an extremely important macroelement of milk, which regulates a number of physiological processes in the human body; vital for the formation of bone tissue and teeth, a number of other processes. Heat treatment leads to a violation of the salt balance between the soluble and colloidal phases in milk. Soluble forms of calcium in the form of hydrogen orthophosphates are irreversibly transformed into colloidal calcium orthophosphate, which leads to significant decalcification of milk. Therefore, it is important to control the calcium content in both fresh and pasteurized milk. The proposed method for determining calcium is fast, cheap, and can also be used to control calcium content in other dairy products, as well as drinking water.

    Keywords:

    молоко; вміст кальцію; теплова обробка; комплексонометричне титрування; ЕДТА

    Suggested citation
    Moroz, І. (2023). Determination of calcium in milk by titrimetry method. Commodity Bulletin, 16(1), 63-72. https://doi.org/10.36910/6775-2310-5283-2023-17-5
    1,891 Views

    References

    [1] Pavlotska, L.F. (2012). Nutrition and food safety. Chapter 1. General nutrition. Kharkiv: UIPA. 

    [2] Imran, M., Khan, H., Hassan, S.S., & Khan, R. (2008). Physicochemical characteristics of various milk samplesavailable in Pakistan. Journal of Zhejiang University Science, 9(7), 546-551. doi: 10.1631%2Fjzus.B0820052.

    [3] Mc Carthy, O.J., & Singh, H. (2009). Physico-chemical properties of milk. New York: Springer.

    [4] Pravina, Р., Didwagh, S., & Mokashi, A. (2012). Calcium and its role in human body. International Journal of Pharmaceutical and Bio-Medical Science, 4, 2229-3701.

    [5] Petrovich, M.B., Filho, V.R.A., & Neto, J.A.G. (2007). Direct determination of Calcium in milk by atomic absorption spectrometry using flow-injection analysis. Eclectica Química, 32(3), 25-30. doi: 10.1590/S0100-46702007000300004.

    [6] Vičkačkaitė, V., Tautkus, S., & Kazlauskas, R. Determination of Calcium in mineral waters by flame atomic absorption spectrometry. Chemija, 18(4), 34-37.

    [7] Grudpan, K., Jakmunee, J., Vaneesorn, Y., Watanesk, S., Maung, U.A., & Sooksamiti, P. (1998). Flow-injection spectro-photometric determination of Calcium using murexide as a color agent.Talanta, 46(6),1245-1247. doi: 10.1016/S0039-9140(97)00410-4.

    [8] Stefan, R.I., Staden, J.F.V., & Aboul-Enein, H.Y. (1999). Electrochemical sensor arrays. Critical Reviews in Analitycal Chemistry, 29(2), 133-153.

    [9] Vahl, K., Kahlert, H., & Scholz, F. (2010). Rapid automatic determination of Calcium and Magnesium in aqueous solutions by FIA using potentiometric detection. Electroanalysis, 22, 2172-2178. doi: 10.1002/elan.201000146.

    [10] Zachariadis, G., Lyratzi, A., & Stratis, J. (2011). Ion chromatographic method for the determination of cations of group IA and IIA in water samples, pharmaceuticals and energy drinks by nonsuppressed conductometric detection. Central European Journal of Chemistry, 9, 941-947. doi: 10.2478/s11532-011-0077-8.

    [11] Ekinci, N., Ekinci, R., Polat, R., & Budak, G. (2005). The determination of calcium concentrations in human milk with energy dispersive X-ray fluorescence. Journal of Quantitative Spectroscopy and Radiative Transfer, 91, 155-160. doi: 10.1016/j.jqsrt.2004.05.053.

    [12] Akyilmaz, E., & Kozgus, O. (2009). Determination of calcium in milk and water samples by using catalase enzyme electrode. Food Chemistry, 115, 347-351. doi: 10.1016/j.foodchem.2008.11.075.

    [13] Töpel, A. (2007). Chemistry and physics of milk. Hamburg: Behr's Verlag. 

    [14] Gaucheron, F. (2011). Milk salts: Distribution and analysis. Academic Press. Oxford. UK.

    [15] Holt, C., Carver, J.A.,. Ecroyd, H., & Thorn, D.C. (2014). Caseins and the casein micelle: Their biological functions, structures, and behavior in foods. Journal of Dairy Science, 96, 6127-6146. doi: 10.3168/jds.2013-6831.

    [16] De Kruif, C.G., Huppertz, T., Urban, V.S., & Petukhov, A.V. (2012). Casein micelles and their internal structure. Advances in Colloid and Interface Science, 171-172, 36-52. doi: 10.1016/j.cis.2012.01.002.

    [17] Feshchur, R.V., Barvinskyi, A.F., & Kichor, V.P. (2001). Statistics. Lviv: IntelektZakhid.