SALT BALANCE IN EWES AND GOATS MILK DURING STORAGE AT CHILLING AND FREEZING TEMPERATURES

This article examines the change in salt balance in the soluble fracti on of ewe's and goat's raw milk over storage periods from 1 to 7 days, at 3 and 7 degrees C. It also examines the balance of salts in identi cal samples frozen and stored at -18 degrees C for 3 months. Renneting properties were determined in all treatments. Phosphorus and divalent cations contents of the soluble phase increased over chilled storage, particularly in goat's milk. In this milk, after storage for 2 days a t 3 degrees C, the levels of serum Ca, Rig, and P had increased by 10. 3, 3.1, and 9.4%, respectively. As pH dropped, after 4 days, there was a considerable increase in the presence of these elements in the solu ble phase. In milk samples of both species kept in frozen storage, col loidal phosphorus, calcium, and magnesium contents increased slightly. Renneting properties were less affected in frozen than in chilled sam ples.