Salt partition, ion equilibria, and the structure, composition, and solubility of micellar calcium phosphate in bovine milk with added calcium salts
Increasing dietary calcium has been suggested to have a range of health benefits, such as reducing the risk of osteoporosis and hypertension. However, producing calcium-fortified products is challenging due to the destabilizing effect caused by added calcium. We provide new data on the effect of adding either calcium gluconate or calcium lactate at up to 50 mM on the partition of salts and the str