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Calcium Ion Changes in Milk Fermentation Process

This figure shows the variation in log [Ca2+] with pH during fermentation of buffalo milk and fortified bovine milk. Data are averages of six replicates. Lines of best fit are provided for each.

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Calcium Ion Changes in Milk Fermentation Process

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  1. Acidification Supplementary Figure 2. Changes in log [Ca2+] (ionic calcium) as a function of pH during the fermentation of buffalo milk (●) or fortified bovine milk (). Each data point is the average of six replicates and the error bars are the standard deviation of the mean. The lines of best fit were y = - 0.50x + 3.295 (R2 = 0.998) and y = - 0.38x + 2.49 (R2 = 0.990) for buffalo and fortified bovine milk respectively.

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