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Journal of Dairy Science Vol. 40 No. 10 1262-1272
© 1957 by American Dairy Science Association ®
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Effect of Processing and Storage on Electrophoretic Patterns of Skimmilk Proteins

Margaret M. Fitzpatrick and Royal A. Sullivan

Research Laboratories Division, National Dairy Products Corp., Oakdale, L. I., N. Y.

ABSTRACT

Electrophoretic studies were made on skimmilk proteins after they had received various commercial treatments. Protein interactions were evident and varied with the type of processing.

Concentrated, sterilized milk was stored for six weeks, at temperatures of 40, 70, and 100° F. When samples were electrophoretically analyzed each week, the milk proteins displayed continual changes in the nature and distribution of the components. Similar reactions appeared to be occurring at all three temperatures, but differed in degree.






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Copyright © 1957 by the American Dairy Science Association ®.