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The exchangeability of calcium to ion exchange resins is known to be a specific property of milk, and variations in this, resulting from heat treatment and cool-aging, are measurable. These can be studied by the Resin-Contact-Time-Method (2). Thus, Baker and Gehrke (1) reported the influence of heat treatment on the exchangeable calcium in milk.
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Verma et al. (1957) studied this question.
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