Effect of homogenization on some properties of milk and cream protein

Vaitkus, V.; Butkus, K.; Antanavichyus, A.

Trudy, Litovskii Filial Vsesoyuznogo Nauchno issledovatel' skogo Instituta Maslodel' noi i Syrodel' noi Promyshlennosti 7: 187-198


Cream (20% or 30% fat) was separated from bulk milk of Russian Black Pied cows and whole milk (3.4 or 4% fat), skim-milk and cream were examined before and after homogenization in a laboratory homogenizer at 100 atm and 60 deg or 30 deg C for protein fraction composition and constitution using Sephadex gel filtration and polyacrylamide gel electrophoresis. Milk with 3.4% fat recombined from skim-milk and homogenized cream was also examined.