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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
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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

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References

REFERENCES

Greenberg, D. M. (1951). Amino acids and proteins: theory, methods, application. Springfield, Ill.: C. C. Thomas.Google Scholar
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Juffs, H. S. (1975). Journal of Dairy Research 42, 31.Google Scholar