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^{The Effect of the Various Steps in the Manufacture on the Extent of Serum Protein Denaturation in Nonfat Dry Milk Solids1}

Husbandry and Agricultural Biochemistry, University of Minnesota, St. Paul

ABSTRACT

The time and temperature relationships determining the extent of denaturation of serum proteins of fluid skimmilk have been established for temperatures ranging from 145 to 175° F. There is a ten-fold decrease in the time required for a given percentage denaturation of the serum proteins for each 13.5° F. increase in the temperature.

Any application of heat to milk may be detrimental to its utility, and since heat treatments are cumulative, the successful manufacture of a product such as low-heat nonfat dry milk solids depends not only upon adequate control of the time and temperature of pasteurization but also on each of the other manufacturing processes. Such control may be based upon the turbidimetric estimation of the milk serum proteins.

¹ Paper no. 2696, Scientific Journal Series, Minnesota Agricultural Experiment Station, St. Paul.