nitrogen matter
The influence of different heat treatments on the content and distribution of nitrogen matter from milk to sera obtained by aced coagulation of milk with glucono-δ-lactone (GDL)
PKB IMLEK, Padinska Skela, Belgrade (1)
Department of Food Techology and Biochemistry, Faculty of Agriculture, Belgrad-Zemun (2,3,4)
Abstract:
Skim milk with 9.15% DM was heat treated at 85°C/10 min, 90°C/10 min and 95°C/10 min, respectively. Untreated milk was used as control. Milk samples were coagulated by glucono-δ-lactone (GDL) at the temperature of 45°C until pH 4.60 was reached. Untreated milk had the longest time of acidification. Nitrogen matter content in sera obtained from untreated milk was 79.40 mg%.
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