The influence of production method on the content and composition of lipid-protein complexes in UHT milk
2002
Kuncewicz, A. | Michalak, J. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Commodities Science and Food Quality Evaluation) | Panfil-Kuncewicz, H. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Dairy Science and Technology Development)
As a result of heating teratment novel lipid-protein complexes defined as proteolipids are formed in milk. The applied method of sterelization was found to have no significant effect on the level of these complexes in UHT milk. Further studies proved that the UHT milk sterelization system has a significant influence on lipids and proteins content in lipid-protein complexes. The composition of lipid and protein parts of proteolipids in raw milk and UHT milk is similar. The analysis of these structures showed the presence of such proteins as alpha-S1-casein, beta-casein as well as beta-lactoglobulin and alpha-lactoglobulin. The studies showed that fatty acids composition of fat from proteolipids of the milk does not differ significantly from that of milk fat
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