Hostname: page-component-848d4c4894-xm8r8 Total loading time: 0 Render date: 2024-07-05T11:48:29.905Z Has data issue: false hasContentIssue false
  • English
  • Français

Proteolysis detection in milk: IV. Starch-gel electrophoresis and formol titration

Published online by Cambridge University Press:  01 June 2009

H. S. Juffs
H. S. Juffs
Affiliation:
Otto Madsen Dairy Research Laboratory, Hamilton 4007, Brisbane, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

Starch-gel electrophoresis (SGE) and formol titration methods for detecting proteolysis in cold-stored raw milk have been studied to establish their value as quality indices. When examined by SGE, the first evidence of proteolysis in raw milks stored at 5°C was the formation of para-κ-casein. However, this fraction could not be detected on the starch gels until the total bacterial count (TBC) exceeded 107/ml. The SGE method appeared more reliable than the previously discussed tyrosine value method. Formol titration did not appear to have any application in the screening of cold-stored raw milks with TBC < 107/ml, but would detect some milks of poorer bacteriological quality.

Type
Research Article
Information
Journal of Dairy Research , Volume 42 , Issue 2 , June 1975 , pp. 277 - 283
Copyright
Copyright © Proprietors of Journal of Dairy Research 1975

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

Greenberg, D. M. (1951). Amino acids and proteins: theory, methods, application. Springfield, Ill.: C. C. Thomas.Google Scholar
Juffs, H. S. (1973 a). Journal of Dairy Research 40, 371.Google Scholar
Juffs, H. S. (1973 b). Journal of Dairy Research 40, 383.CrossRefGoogle Scholar
Juffs, H. S. (1973 c). Journal of Applied Bacteriology 36, 585.CrossRefGoogle Scholar
Juffs, H. S. (1975). Journal of Dairy Research 42, 31.Google Scholar