Effect of pasteurization on milk proteins composition
1988
Zaher, M. | Caric, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Temperature of milk pasteurization causes minimal decrease of pH value, partial denaturation of proteins and an increase of 5-hydroxymethyl-furfural content in the pasteurized milk in relation to the raw milk. The results obtained indicate that during pasteurization, as one of the most harmless thermal milk processes applied, changes occur in the content of all protein fractions: total proteins, non-casein nitrogen, proteose and peptones, casein, serum of proteins and true proteins.
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