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EFFECT OF HEATING AND FREEZING ON THE PEPTIC PROTEOLYSIS OF COW MILK.

Author(s) : DATTA ROY D.

Type of article: Article

Summary

PROTEOLYSIS OF RAW, FROZEN AND THAWED, AND HEAT TREATED MILKS BY PEPSIN IN VITRO SHOWED THAT PROTEOLYTIC REACTIONS WERE OF FIRST ORDER TILL 10 MIN INCUBATION. FOR THE SUBSEQUENT PERIODS THE REACTIONS WERE OF SECOND ORDER FOR ALL THE VARIETY OF MILKS TAKEN. RAW OR HEAT TREATED FROZEN MILKS HYDROLYZED AT A FASTER RATE THAN NON-FROZEN MILKS WITH PEPSIN. HEATED MILKS PROTEOLYZED AT A FASTER RATE THAN NON-HEATED MILKS. STERILIZED MILK HYDROLYZED AT THE FASTEST RATE FOLLOWED IN DECLINING ORDER BY BOILED AND RAW MILK.

Details

  • Original title: EFFECT OF HEATING AND FREEZING ON THE PEPTIC PROTEOLYSIS OF COW MILK.
  • Record ID : 1983-0637
  • Languages: English
  • Source: Milchwissenschaft - vol. 37 - n. 8
  • Publication date: 1982/08
  • Document available for consultation in the library of the IIR headquarters only.

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