EFFECT OF HEATING AND CHILLING OF RECOMBINED MILK ON ELECTROPHORETIC CHARACTERISTICS OF MFGM PROTEINS

Article Id: ARCC5408
Citation :- EFFECT OF HEATING AND CHILLING OF RECOMBINED MILK ON ELECTROPHORETIC CHARACTERISTICS OF MFGM PROTEINS.Asian Journal Of Dairy and Food Research.2004.(23)
Janabandhu T.J.*, Singh A**, Patil M.R.***, Wasnik P.G.***
Address : College of Dairy Technology, Warud (Pusad), Maharashtra Animal and Fishery Sciences University, Nagpur-6, India.

Abstract

Recombined milk was prepared from anhydrous milk fat (butter oil), skim powder (Spray dried) and water. The effect of heating and chilling on electrophoretic characteristics of MFGM proteins was studied. It has been observed that the electrophoretic mobility of FGM proteins isolated from the heat treated and chilled milk were distinctly different than that of control. Pasteurization, boiling and sterilization significantly altered the electrophoretic mobilities while chilling and cooling caused mild changes.

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