Although milk salts are classified as micronutrients, they strongly affect the behaviour of the proteins and the physical stability of milk and dairy products. This review focuses on heat-induced changes in milk salts, with particular emphasis on salt speciation, precipitation and association with proteins. In milk and other dairy liquids at neutral pH, heating results in precipitation of calcium phosphates. These precipitates may become stabilised by caseins and casein-derived (SerP-containing) peptides, with limited observable instability; in the absence of stabilising protein, precipitates can lead to notable instability. Increasing temperature reduces solubility of calcium phosphate, but, perhaps more importantly, also accelerates precipitate formation. In milk, heat-induced changes in salts are reversible, but only slowly, if heat-treatment is of moderate intensity. After treatment at temperatures >90 °C and/or for >20 min reversal may be incomplete. Heat-induced changes in milk salts are crucial for retaining functionality and stability during and after heating of milk.

虽然乳盐被归类为微量营养素，但它们强烈影响蛋白质的行为以及牛奶和乳制品的物理稳定性。本综述侧重于牛奶盐中热引起的变化，特别强调盐的形态、沉淀和与蛋白质的关联。在中性 pH 值的牛奶和其他乳制品中，加热会导致磷酸钙沉淀。这些沉淀物可能会被酪蛋白和酪蛋白衍生（含 SerP）的肽稳定，可观察到的不稳定性有限；在没有稳定蛋白的情况下，沉淀会导致明显的不稳定性。升高温度会降低磷酸钙的溶解度，但也许更重要的是，还会加速沉淀物的形成。在牛奶中，热引起的盐分变化是可逆的，但速度很慢，如果热处理强度适中。在温度 >90 °C 和/或 >20 分钟的处理后，逆转可能不完整。牛奶盐的热诱导变化对于在牛奶加热过程中和加热后保持功能性和稳定性至关重要。