Studies on Milk Proteins. III. The Modification of Milk by Pancreatic Enzymes

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Abstract
A sensitive colorimetric test for tyrosine has been applied to enzyme modified milk with results indicating that the free tyrosine content of milk increases with the degree of enzymatic treatment. Normal modification of milk results in hydrolysis of approx. 1% of the protein, believed to take place only on the surfaces of the protein particles. The theory is advanced that the action of the enzymes upon the surfaces of the protein alters the degree of hydration and the electrical charge of the protein particles and thus accounts for changes in physical properties and curd characteristics which have been observed.