New Uses for Milk Mineral

After the, caseins, whey proteins, fat, and lactose are made into various dairy products, the remaining components are the milk minerals. Dr. Daren Cornforth of the Western Dairy Center has found that milk mineral binds iron, which gives this milk component some unique properties which can be utilized in meat.

When added to cooked ground beef, milk mineral prevents rancid flavors from developing. As seen in the figure below, the thiobarbituric acid value (a measure of rancidity) decreases when milk mineral is added before cooking.


Milk mineral helps maintain the bright red appearance of meat during storage. The image below shows ground beef stored for 14 days at 2C (36F). The sample on the right contains 0.75% milk mineral.