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EFFECT OF HEATING, COOLING, AND STORING MILK ON CASEIN AND WHEY PROTEINS.

Author(s) : DZUREC D. J. Jr, ZALL R. R.

Type of article: Article

Summary

COTTAGE CHEESE YIELDS INCREASE AS A RESULT OF HEATING: 347 K (74 DEG C), 10 S, COOLING: 276 K (3 DEG C), AND STORING (7 DAYS) MILK PRIOR TO CHEESE MAKING. PROTEIN ANALYSIS INDICATED THAT CASEIN WAS HIGHER AND WHEY PROTEINS LOWER IN EXPERIMENTAL HEATED, COOLED, STORED MILK AS COMPARED WITH CONTROL MILK. HEATING CAUSED SOME PROTEINS NORMALLY IN WHEY TO ASSOCIATE WITH CASEIN BY SOME UNDETERMINED MECHANISM. SAMPLES OF CONTROL AND EXPERIMENTAL MILK SUBJECTED TO CENTRIFUGATION AND GEL ELECTROPHORESIS SHOWED THAT SOLUBLE BETA-CASEIN DECREASED WITH HEAT TREATMENT AND COLD STORAGE OF MILK. PRETREATING RAW MILK WITH NITROGENETHYLMALEIMIDE OR ETHYLENETETRAACETIC ACID PRIOR TO HEAT TREATMENT AND STORAGE AND SUBJECTING THESE SAMPLES TO ELECTROPHORESIS INDICATED LITTLE OR NO DECREASE OF WHEY PROTEINS. G.R.S.

Details

  • Original title: EFFECT OF HEATING, COOLING, AND STORING MILK ON CASEIN AND WHEY PROTEINS.
  • Record ID : 1986-0712
  • Languages: English
  • Publication date: 1985/02
  • Source: Source: J. Dairy Sci.
    vol. 68; n. 2; 273-280; 9 fig.; 1 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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