The levels of sodium and chloride did not differ (P>0.05)
between the normal milk and the UNAM, despite being part
of the group of minerals that influence the alcoholic stability
of milk through a balance of ionic forces. The average levels
of magnesium did not differ. Being part of the micellar
structure, magnesium appears to have a greater influence
on thermal stability than alcoholic stability (Chavez et al.
2004).