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The Effect of Processing on the Nitrogen Distribution in Milk

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

1. Semimicro methods have been described and used to study the N distribution in milk. These methods are efficient, well adapted to routine analyses and results compare very favorably with those obtained by the Official Methods.
   
2. The homogenization of milk at normal and abnormal pressures produced no significant changes in the N distribution.
   
3. The coagulation of albumin and globulin was the most significant change that occurred in the N distribution of evaporated milk. There is evidence to indicate that some hydrolysis of the proteins takes place in this milk as a result of the processing.
   
4. Condensing skim milk produced only minor changes in the N distribution of the product.
   
5. The addition of Steapsin, Trypsin and Enzylac to milk at a temperature of 145° F. for 30 minutes produced definite hydrolysis of the milk proteins.
   
6. Pasteurization of milk at 145° P. for 30 minutes produced no significant changes in N distribution.