Milk Calcium Not Acidic for Human Blood

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Cheese may be considered a highly concentrated gelled casein matrix whereas yoghurt is also gelled (if set yoghurt is used) or a suspension of microgel particles (if stirred yoghurt is used) but the gel is much less concentrated [130]. Neither yoghurt or cheese are prone to coagulation under gastric conditions [131,132,133], unlike milk, and release of calcium would thus depend on (1) release of calcium from the gelled structure and (2) breakdown and gastric emptying of the structure. Interesting similarities may be drawn to postprandial aminoacidemia for these products. In a recent study, Horstman et al. [133] showed that postprandial amino acid levels in blood increased more quickly and to higher levels, but also decreased much more rapidly on consumption of (stirred) yoghurt compared to cheese, with the latter showing a much more gradual release.

Five hundred millilitres of semi‐skimmed milk contains approximately 600 mg calcium. However, Bristow et al. 14 have shown that 500 mg of calcium in a dairy meal causes a smaller increase in serum calcium than 500 mg of calcium citrate as a tablet in a fasting state, whereas the increase in serum ionized calcium was similar when comparing 500 and 1000 mg of calcium citrate as tablets. This supports that in addition to dose, administration form, as well as indices such as gastric acid secretion/fasting/use of proton pump inhibitors, are of importance, as well as the net effect of milk intake on CVD risk also is influenced by numerous additional factors, including intake of calories etc.

Metabolic alkalosis induced by prepartum diet cations impairs Ca homeostasis in the periparturient cow. Adding anions to prepartum diets reduces blood pH improving periparturient Ca homeostasis. Urine pH generally reflects blood pH and is practical ...

The permeabilities of hydrogen ... for 1 h at 120°C. There were no significant differences in pH and ionic calcium between dialysates from raw milk and those from a range of heat-treated milks....

Despite all the calcium that dairy contains, some believe that its high protein content can cause osteoporosis. The reason is that when protein is digested, it increases the acidity of the blood.

Milk is a good source of calcium but isn't necessarily the most critical factor for bone health, according to a Stanford researcher who recently discussed the facts and "facts" about milk.

And the most surprising link is that not only do we barely absorb the calcium in cow’s milk (especially if pasteurized), but to make matters worse, it actually increases calcium loss from the bones.