The extent of calcium binding and the heat stability of colloidal suspensions of freeze-dried casein in calcium hydroxide solution, with added phosphates, citrates, and chlorides in some tests, was studied. The calcium-binding power of freshly prepared freeze-dried casein was greater (pK 4.5) than that reported for other casein preparations. However, the pK value decreased during storage of the casein at room temperature and within 1 or 2 mo. attained a value (pK = 3.0 --+ 0.3) in agreement with published values.
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Tessier et al. (1961) studied this question.
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