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Studies on Milk Proteins. III. The Modification of Milk by Pancreatic Enzymes

Research Laboratory, Armour and Company, Chicago, Illinois

ABSTRACT

The modification of milk by the use of pancreatic enzymes to give improved digestibility characteristics first was described by Conquest et al. (6) in 1938. Since that time, reports of clinical investigations (1, 2, 3, 4, 11), as well as results by various in vitro techniques (7, 10, 13, 14), have established the enzyme treatment as a suitable means of milk modification.

The active enzyme employed in the process is proteolytic and, if allowed to react for a sufficient period, will bring about pronounced protein hydrolysis. However, in the usual process, the enzymes are inactivated by heat after a relatively short time and the desired degree of modification is attained without altering the appearance or flavor of the milk or causing any substantial protein hydrolysis. The techniques common to protein study, such as the Kjeldahl analysis for total protein (6, 14), the determination of free amino acids by the Van Slyke method (13) or the formal titration (6), as well as studies of osmotic pressure (9) and conductivity (15), have shown no conclusive changes which would be associated with protein hydrolysis.