Free Access
Issue
Lait
Volume 45, Number 447, 1965
Page(s) 379 - 386
DOI https://doi.org/10.1051/lait:196544720
Lait 45 (1965) 379-386
DOI: 10.1051/lait:196544720

Influence du traitement thermique du lait sur la dénaturation des protéines du lactosérum

W. DAMICZ, J. BUDSLAWSKI and K. POGORZELSKI

Laboratoire de Chimie du Lait et des Produits Laitiers à l'Ecole Supérieure d'Agriculture, Olsztyn (Pologne)

Abstract - The investigation which have been carried out showed that the denaturation of the whey proteins through heating was the greatest in boiled milk, and then, in decreasing series, in concentrate milk, in roller-dried milk, in spray-dried milk, and was weak at last in pasteurized milk.
The globulin β is the stablest among proteins