Blood Coagulation Factors

Research from University of Reading reveals new findings on blood coagulation factors

Published in Blood Weekly, November 18th, 2010

"Insoluble calcium salts were added to milk to increase total calcium by 30 mM, without changing properties influencing heat stability, such as pH and ionic calcium. There were no major signs of instability associated with coagulation, sediment formation or fouling when subjected to ultra high temperature (UHT) and in-container sterilisation," investigators in the United Kingdom report.

"The buffering capacity was also unaltered. On the other hand, addition of soluble calcium salts reduced pH, increased ionic calcium and caused coagulation to occur. Calcium chloride showed the largest destabilising effect, followed by calcium lactate and calcium gluconate," wrote E.D....

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Source: Blood Weekly (2010-11-18)

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