The addition of calcium chloride at the rate of 1.8 mmol/L up to 5.4 mmol/L to milk before heating at 75 °С, 85 °С and 92 °С for 15 s or 15 min caused changes in the content of soluble, colloidal and ionic calcium as compared to heated milk without the calcium chloride additions. The percentages of the particular calcium forms in milk with 3.6 mmol CaCl2/L and pasteurize 1 at 92°C for 15 s approximated those in raw or mild pasteurized milk without the calcium chloride addition, although, about 25% of ionic calcium transferred into soluble and colloidal forms upon milk heating. The addition of calcium ions to milk prior to its high- temperature short-time pasteurization allowed the retainment of milk protein rennet clottability at the level of milk mildly pasteurized, commonly applied in cheese making.
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