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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
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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

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