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Article| Volume 74, ISSUE 10, P3326-3333, October 1991

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Relative Buffering Capacity of Goat Milk, Cow Milk, Soy-Based Infant Formulas, and Commercial Nonprescription Antacid Drugs1,2

  • Young W. Park
    Affiliations
    Cooperative Agrlcuitural Research Center, Prairie View A&M University The Texas A&M University System, PO BOX U, Prairie View 77446-2886
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  • Author Footnotes
    1 This research was supported by USDA CSRS Number 55-925. Published with the approval of The director of Cooperative Agricultural Research Center, Prairie View A&M University.
    2 Mention of brand name does not imply endorsement by Prairie View A&M University nor US Department of Agriculture over similar products that are equally suitable.
Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(91)78520-2
Relative Buffering Capacity of Goat Milk, Cow Milk, Soy-Based Infant Formulas, and Commercial Nonprescription Antacid Drugs1,2
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      Abstract

      Buffering capacities of goat milk (Alpine, Nubian), cow milk (Holstein, Jersey), soy-based infant formulas, and non-prescription antacid drugs were estimated. Total N, protein, NPN, and P2O5 as major buffering entities were quantified for each milk category. Nubian goat milk had the highest levels of the three major buffering chemical entities, and the infant formulas contained less total N and NPN compared with natural goat and cow milks. Buffering capacities of the formulas also were lower than those of natural milks. Combinations of milk and antacid drugs had higher buffering capacities than either the milk or drug alone. Drug plus goat milk combinations upon addition of more than 2 ml of acid titrant exhibited fewer changes in pH than the respective drug plus cow milk combinations.

      Key words

      Abbreviations key:

      BC (buffering capacity)

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      Article info

      Publication history

      Accepted: June 3, 1991
      Received: November 19, 1990

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(91)78520-2

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      © 1991 American Dairy Science Association. Published by Elsevier Inc.

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