Effect of Heat on the Centrifugal Sedimentation of Milk Serum Proteins
Open Access
- 1 April 1958
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 41 (4) , 553-554
- https://doi.org/10.3168/jds.s0022-0302(58)90962-7
Abstract
Data are presented showing that a considerable portion of the heat denatured serum proteins in skimmilk were removed by high speed centrifugation, while serum proteins of raw milk were unaffected under the same centrifugal conditions. About 98% of the casein in raw milk was removed.This publication has 3 references indexed in Scilit:
- Sedimentation of Milk Proteins from Heated MilkJournal of Dairy Science, 1957
- Studies on the Colloidal Proteins of Skimmilk. I. The Effect of Heat and Certain Salts on the Centrifugal Sedimentation of Milk ProteinsJournal of Dairy Science, 1956
- The Effect of Heat on the Albumin and Globulin in MilkJournal of Dairy Science, 1953