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THE PROTEIN STABILITY OF MILK FROZEN AT DIFFERENT TEMPERATURES FOLLOWING PREFREEZING TREATMENTS.

Author(s) : BESTER W., VENTER B. G.

Type of article: Article

Summary

WHOLE MILK WAS FROZEN AT 271, 268, 263, 258 OR 253 K (-2, -5, -10, -15 OR -20 DEG C), FOLLOWING DIFFERENT PREFREEZING TREATMENTS (COMBINATIONS OF PASTEURIZATION, HOMOGENIZATION, REFRIGERATED STORAGE AND THERMIZATION). THE COURSE OF CHANGES IN PROTEIN STABILITY WAS MONITORED OVER A PERIOD OF 6 WEEKS. REFRIGERATED STORAGE PRIOR TO FREEZING WAS FOUND TO AFFECT PROTEIN STABILITY ADVERSELY, AND THE THERMIZATION OF REFRIGERATED MILK PRIOR TO FREEZING HAD A MORE PRONOUNCED DELETERIOUS EFFECT. PASTEURIZATION AT 353 K (80 DEG C), 15 SEC, REDUCED PROTEIN DESTABILIZATION AS A RESULT OF FREEZING. (DAIRY SCI. ABSTR., GB., 50, N 7, 1988/07, 407, 3615.

Details

  • Original title: THE PROTEIN STABILITY OF MILK FROZEN AT DIFFERENT TEMPERATURES FOLLOWING PREFREEZING TREATMENTS.
  • Record ID : 1989-0199
  • Languages: English
  • Source: S. afr. Tydskr. Suiwelkd. - vol. 19 - n. 4
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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