This paper mainly studied the effects of different dosage and kind of calcium enhancer and stabilizer on the high calcium milk stability.
研究了不同的钙剂及用量和不同的稳定剂对中性高钙奶稳定性的影响。
2
Overmuch free ionic calcium depresses the stability of milk.
游离的钙离子过多会抑制牛奶的稳定性。
3
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.