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The Protein and Non-Protein Nitrogen Fractions in Milk.¹ III. The Effect of Heat Treatments and Homogenization

Department of Dariy Industry, University of Wisconsin, Madison

ABSTRACT

Influence of pasteurization on the nitrogen distribution was studied by pasteurizing milk at 143° P. for 30 min. in a laboratory pasteurizer. No appreciable change occurred on pasteurization, except in the case of albumin and globulin. About 9 per cent coagulation was observed in the case of albumin and 5 per cent coagulation for globulin.

Pasteurization at 155° F. for 30 min. and homogenization at 2,000 lb. pressure per in.2 produced no significant changes in the nitrogen distribution, except that globulin nitrogen decreased, whereas the non-protein nitrogen and -amino nitrogen increased.

On storage of evaporated milk at 100° F., the non-protein nitrogen increased with a decrease in viscosity.

¹ Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.

² Present address: Department of Food Technology, University of Illinois, Urbana.