US FDA/CFSAN - On The Safety of Raw Milk
(with a word about pasteurization)
May 12, 2005
- Literature indicates essentially no differences in calcium levels for both raw and pasteurized cow and goat's milk.
- Lopez et al. JDS 68:1878-1886
- Generally understood that calcium is present in milk at about 1200mg/l.
- Only 34% of the calcium in milk is soluble; 66% of it is present in colloidal form bound either to phosphate or citrate.
- Perhaps author is referring to a shift in the equilibrium between soluble and colloidal phases which will occur with temperature changes
- Often, temperature-induced changes in the equilibrium are reversible.
- The majority of calcium in milk is already in the colloidal as opposed to soluble phase.