How does temperature affect ionic Ca in milk

I’m doing an investigation on the effects of temperature on ionic calcium content in milk through a classic EDTA titration method and have a few questions:
— what is the scientific theory behind the reason why ionic Ca decreases from increased temperature? (with respect to how it is measured through EDTA chelation)
— does this permanently affect Ca content
— how relevant is this with regard to health (e.g. does precipitated Ca have health benefits?)


