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Journal of Dairy Science Vol. 43 No. 12 1731-1735
© 1960 by American Dairy Science Association ®
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Nitrogen Fractions in Centrifuge Preparations from Milk1

C. H. Whitnah and Richard Bassette

Departments of Chemistry and Dairy Husbandry, Kansas State University, Manhattan

ABSTRACT

Concentrations of seven nitrogen fractions were determined in 11 centrifuge preparations from a sample of milk. Larger noncasein nitrogen (NGN) values when the skimmilk entered a rapidly rotating bowl suggest that casein was thus disintegrated or homogenized. Ratios of five NCN fractions to total NCN were found to differ widely, indicating that the composition of whey in a moist sediment differed from that in the corresponding liquid whey. The distribution of NCN fractions differed among the preparations studied.

FOOTNOTES

1 Contribution No. 605 and No. 290, Kansas Agricultural Experiment Station, Manhattan.






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