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Preliminary Observations on the Effect of Slight Proteolysis of Fluid Milk on Wettability of the Resulting Dried Milk¹

Dairy School, St. Hyacinthe, P. Q., Canada

B. E. Baker

Department of Agricultural Chemistry, Macdonald College, P. Q., Canada

ABSTRACT

In 1898 Bachaus (2) described a procedure for the production of soft curd milk, which involved treatment of the milk with proteolytic enzymes. Conquest et al. (3) and others (7, 10) have also carried out further work in this connection.

Tarassuk and Nury (11) subjected evaporated milk to a limited enzymatic proteolysis and observed a marked increase in the viscosity of the milk after subsequent sterilization. The increase in the viscosity was found to be directly related to the lowering of the stability of the milk towards heat.

Several workers have shown that mild treatment of milk with proteolytic enzymes before pasteurization gives some protection against the development of oxidized flavors (1, 4, 5).

This paper reports the results of preliminary experiments on the effects of treating fluid milk with proteolytic enzymes, prior to drying, on the wettability of whole milk powder.

The fat content of freshly drawn milk (3.8% milkfat) was adjusted to 3.3% with skimmilk.

¹ Contribution from the Faculty of Agriculture, McGill University, Macdonald College, Que., Canada. Journal Series No. 396.