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Summary A modegl is proposed for the equilibria between the components of the salts in milk. The model includes complex formation between calcium ions and the various ionized forms of citric, lactic and phosphoric acids, and makes allowance for the effect of ionic strength. A computer program has been written to calculate the pH of the milk salt solutions and the concentration of each of the complexes formed. Calculated pH values agree with observed values for solutions of known composition.
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Wood et al. (1981) studied this question.
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