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Modification of milk resulting in low potassium and minimal electrolyte changes with minimal changes in taste

Published online by Cambridge University Press:  29 April 2022

Kazuhiro Hara
Kazuhiro Hara*
Affiliation:
Yokkaichi Michishirube Dialysis Clinic, Bell-Saya 1F; 14-27, Htta 1-chome, Yokkaichi, Mie 510-0001, Japan
*
Author for correspondence: Kazuhiro Hara, Email: yokkaichialgorithm@ba2.so-net.ne.jp
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Abstract

The objective of this research communication was to produce low potassium milk in which other electrolyte changes and changes in taste were minimized. To reduce potassium concentrations, several studies have reported batch methods of directly mixing milk or formula with sodium polystyrene sulfonate, which can exchange cations such as potassium for sodium. However, they also reported increases in sodium content, decreases in calcium and magnesium content, and changes in taste, because sodium polystyrene sulfonate exchanged other substances such as calcium and magnesium for sodium. In the present study, a method of dialyzing whole cow's milk using both sodium polystyrene sulfonate and a small amount of water through cellophane membranes was developed. A batch method for comparison was also performed. Each milk sample was evaluated biochemically and analyzed for taste and aroma in a sensory analysis. We showed that the potassium concentration in the dialyzed milk was reduced to 38% of that in unreacted milk. It was also shown that changes in sodium (increased) as well as calcium and magnesium (decreased) in the dialyzed milk were less than half of those in the batch method milk. Sensory analysis showed that minimal changes occurred in the taste of the dialyzed milk.

Keywords

Chronic kidney diseasedialysishyperkalemialow potassium milkwhole cow's milk
Type
Research Article
Information
Journal of Dairy Research , Volume 89 , Issue 2 , May 2022 , pp. 185 - 189
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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