Some Observations on the Hull Method for Measurement of Proteolysis in Milk
Open Access
- 1 April 1963
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 46 (4) , 337-+
- https://doi.org/10.3168/jds.s0022-0302(63)89042-6
Abstract
Spectrophotometric readings to measure milk proteolysis by the Hull method were unreliable due to frequent appearance of turbidity. Temperatures below 26[degree]C in final reaction mixture caused turbidity. Clear filtrates resulted at higher temperatures. The difficulty in measuring bacterial proteolysis in autoclaved milk was corrected by using milk pasteurized at 62oC for 30 min.This publication has 2 references indexed in Scilit:
- Proteolysis and Curd Tension in Milk Associated with Accelerated Starter Culture GrowthJournal of Dairy Science, 1962
- Studies on Milk Proteins. II. Colorimetric Determination of the Partial Hydrolysis of the Proteins in MilkJournal of Dairy Science, 1947