Variations in the Buffer Value of Herd Milk

Interest has been directed recently to the importance of the buffer value of milk, particularly in regard to dairy manufacturing and nutritional studies. The buffer intensity of milk is a function of its acid-base equilibrium, and is especially significant in relation to the casein and phosphate systems. Whittier (1), and Holm and Webb (2) of these laboratories have already pointed out the importance of the buffer index of milk; the former has investigated its relation to various milk constituents, and the latter have indicated its significance in nutrition, especially with reference to the composition of infant foods.