Hostname: page-component-8448b6f56d-qsmjn Total loading time: 0 Render date: 2024-04-18T16:02:51.216Z Has data issue: false hasContentIssue false
  • English
  • Français

The differentiation of curd made from heated and raw milk

Published online by Cambridge University Press:  01 June 2009

K. C. Guha  and
B. R. Roy
K. C. Guha
Affiliation:
Central Food Laboratory, Calcutta, India
B. R. Roy
Affiliation:
Central Food Laboratory, Calcutta, India
Get access Rights & Permissions [Opens in a new window]

Summary

Since Indian law requires curds to be made from heat-treated milk, a means for distinguishing between curds made from raw and from heat-treated milks was sought. Curds contain whey proteins that are partly or completely denatured by heat treatment; the kinetics of the reaction are first order. The concentrations of native whey proteins in raw and heat-treated milks and in curds made from those milks were measured. No difference was found between the concentrations in heattreated milk and in the curds made from it, so that identical values were obtained for the half-life on heating and for the activation energy of denaturation. The acidity and microbial growth occurring during the production of curd did not affect the whey proteins. On electrophoresis, curd from raw milk gave a few whey protein bands, but curd from milk boiled for 10 min gave none, showing complete denaturation of the whey proteins.

Type
Research Article
Information
Journal of Dairy Research , Volume 40 , Issue 1 , February 1973 , pp. 1 - 6
Copyright
Copyright © Proprietors of Journal of Dairy Research 1973

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Association of Official Analytical Chemists (1970). Official Methods of Analysis, 11th edn, p. 248. Washington, D.C.: A.O.A.C.Google Scholar
Bagnulo, R., Criscuolo, A. & Pane, D. (1961). Igiene e Sanità Pubblica 17, 469.Google Scholar
Benassi, G. (1962). Latte 36, 363.Google Scholar
Briggs, D. R. & Hull, R. (1945). Journal of the American Chemical Society 67, 2007.Google Scholar
Damicz, W. (1962). Przemyst Spoźywczy 16, 445.Google Scholar
Davis, J. & Macdonald, F. J. (Rev.) (1953). Richmond's Dairy Chemistry, 5th edn, p. 544. London: Griffin.Google Scholar
Guha, K. C., Roy, B. R. & Mitra, S. N. (1965). Journal and Proceedings of the Institution of Chemists (India) 37, 170.Google Scholar
Harland, H. A., Coulter, S. T. & Jenness, R. (1952 a). Journal of Dairy Science 35, 363.Google Scholar
Harland, H. A., Coulter, S. T. & Jenness, R. (1952 b). Journal of Dairy Science 35, 487.Google Scholar
Harland, H. A., Coulter, S. T., Townley, V. H. & Jenness, R. (1953). Journal of Dairy Science 36, 568.Google Scholar
Hetrick, J. H. & Tracy, P. H. (1950). Journal of Dairy Science 33, 410.Google Scholar
Indian Standards Institution (1962). Methods of Test for Dairy Industry. Part II: Chemical Analysis of Milk, p. 51. I.S. 1479 (Part II). New Delhi: I.S.I.Google Scholar
Kieferle, F. & Gloetzl, J. (1931). Milchwirtschaftliche Forschungen 11, 62.Google Scholar
Larson, B. L. & Rolleri, G. D. (1955). Journal of Dairy Science 38, 351.Google Scholar
Ling, E. R., Kon, S. K. & Porter, J. W. G. (1961). In Milk: the Mammary Gland and Its Secretion 2, 208. (Eds Kon, S. K. and Cowie, A. T..) New York: Academic Press.Google Scholar
Ministry of Health and Family Planning, Government of India (1955). The Prevention of Food Adulteration Rules. Rule 44, Clause (J).Google Scholar
Roulet, D. L. A., Bein, M. & von Muralt, G. (1961). Milchwissenschaft 16, 415.Google Scholar
Rowland, S. J. (1933). Journal of Dairy Research 5, 46.Google Scholar