The colloidal phosphate of milk: III. Nature of its association with casein

Summary Removal of colloidal phosphate leads to changes in the propertics of milk of which the increased viscosity and greatly increased sensitivity to calcium salts, and the apparently diminished degree of mutual integration of the various casein fractions are the most striking. Re-introduction of colloidal phosphate restores incompletely and only in certain instances the original properties of the milk. These observations are interpreted as favouring the conception of chemical links between colloidal phosphate and casein in milk.