The supernatant nitrogen in milk decreased immediately after heating, but rapid shifts in equilibria restored it during 24 hours of cold storage.Radioactive analyses for S = showed that more than half of the whey proteins were in the gels of skimmilk heated to 203 ° F. Editor.gamsdell and Wlfittier (6) reported that heating milk for ten minutes at 212 ° F. produces no measurable aggregation or coagulation of the whey proteins.These results were based on centrifugation experiments in which the supernatant liquids were analyzed for acid-coagutable nitrogen.
No takes yet. Share an insight, caveat, or question.
Sullivan et al. (1957) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: