1
|
Aparnathi KD, Agnihotri A, Chauhan MP, Shaikh AI, Patel AM, Patel SI. Application of qualitative tests for detection of adulterants in sterilized milk and during its subsequent storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13963] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kishorkumar D. Aparnathi
- Dairy Chemistry Department, SMC College of Dairy Science Anand Agricultural University Anand India
| | | | | | - Ahesanvarish I. Shaikh
- Dairy Chemistry Department, SMC College of Dairy Science Anand Agricultural University Anand India
| | - Amit M. Patel
- Dairy Chemistry Department, SMC College of Dairy Science Anand Agricultural University Anand India
| | - Shriyesh I. Patel
- Dairy Chemistry Department, SMC College of Dairy Science Anand Agricultural University Anand India
| |
Collapse
|
2
|
Effects of iodate, hydrogen peroxide and dichromate on the denaturation of whey proteins in heated milk. J DAIRY RES 2009. [DOI: 10.1017/s0022029900024699] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SUMMARYThe effect of heating raw milk at 75 °C for 30 min and at 95 °C for 15 s in the presence of varying concentrations of three oxidizing agents on the denaturation of total and individual whey proteins was measured. At 75 °C, ±-lactalbumin could be protected against denaturation by both iodate and H202 and ²-Lactoglobulins A and B by H202 and dichromate. However, at concentrations above ∼ 15 MM, the oxidizing agents tended to increase denaturation. At 95 °C, where the extent of whey protein denaturation was much reduced in the absence of oxidizing agents, little or no protective effect was observed. It is suggested that H202 may prove a suitable alternative to iodate in reducing deposits in ultra high temperature plants.
Collapse
|
3
|
Hashizume K, Sato T. Gel-Forming Characteristics of Milk Proteins, 2. Roles of Sulfhydryl Groups and Disulfide Bonds. J Dairy Sci 1988. [DOI: 10.3168/jds.s0022-0302(88)79707-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
4
|
|
5
|
Perlmutter R, Brunner J. Effect of Hydrogen Peroxide and Heat on Some Characteristics of B-Lactoglobulin. J Dairy Sci 1972. [DOI: 10.3168/jds.s0022-0302(72)85624-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
6
|
Bechtle RM, Claydon T. Glucose-Residue Polymers as Protectants against Heat Denaturation of Whey Proteins. J Dairy Sci 1971. [DOI: 10.3168/jds.s0022-0302(71)86040-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
7
|
The Chemistry of Dairy Powders with Reference to Baking. ACTA ACUST UNITED AC 1971. [DOI: 10.1016/s0065-2628(08)60032-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
|
8
|
|
9
|
Fish NL, Pinkston PJ, Claydon T, Mickelsen R. Effect of Hydrogen Peroxide Treatment of Milk on Its Proteolysis by Pseudomonas fluorescens. J Dairy Sci 1969. [DOI: 10.3168/jds.s0022-0302(69)86617-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
10
|
Tessier H, Yaguchi M, Rose D. Zonal Ultracentrifugation of β-Lactoglobulin and κ-Casein Complexes Induced by Heat. J Dairy Sci 1969. [DOI: 10.3168/jds.s0022-0302(69)86520-3] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|