ShareChemical changes in ultra-heat-treated milk during storage: sulphydryl groups and total demi-cystine.
Author(s) : GAAFAR A. M.
Type of article: Article
Summary
UHT process and storage temperature (4-22 deg C) effects on sulphydryl groups and total demi-cystine contents of milk. During the UHT process, total demi-cystine and sulphurous amino acid losses are respectively 13 and 35%. Demi-cystine rate decreases more during storage at ambient temperature than at 4 deg C.
Details
- Original title: Chemical changes in ultra-heat-treated milk during storage: sulphydryl groups and total demi-cystine.
- Record ID : 1997-0985
- Languages: English
- Source: Indian J. Dairy Sci. - vol. 47 - n. 7
- Publication date: 1994
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Indexing
- Themes: Milk and dairy products
- Keywords: Chemical composition; Milk; Treatment; Cold storage
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