To keep the stability of milk, it is essential that the ratio of ionic calcium and magnesium to phosphoric acid and citric acid in the milk must be suitable.
为了保持牛奶的稳定性，牛奶中的钙离子、镁离子与磷酸、柠檬酸之间应保持适当的比例。
2
The levels of calcium and magnesium in this formula are in the desired ratio of 2: 1.