CCP in milk is affected by a number of factors such as pH, heat treatment, refrigeration, etc.
I would like to know the expected changes in light backscatter induced by those CCP changes.
Theoretical view is a little bit complicated. First - what kind of light is used? (you can see: http://www.ut.ee/katsekoda/IR_Spectra/pdf/calcium%20phosphate.pdf) What amount CCP will influence the milk? (what detection limit has apparatus?)
The practical (empirical) view is better. You can simulate similar case and get answer.
Hi Manuel,
More details related to CCP decomposition would be helpful. I think that changes in CCP could be simulated using scattering calculations. We can discuss further details by messages.
The "simulate" means NO ONLY computer simulation. An another simulate is - exact way : you add calcium phosphate into milk and do!!! backscatter measure. And the question is answered.
CCP in milk is in a complex equilibrium with soluble calcium and phosphate.
I am afraid there is no good contrast between the CCP and dispersed milk proteins.
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