Electrophoretic Properties of Milk Proteins. II. Effect of Heating to 300° F. by Means of the Mallory Small-tube Heat Exchanger on Skimmilk Proteins

Abstract

was the first to obtain an electrophoretic pattern of skimmilk and of casein. Other investigators Slatter and Van Winkle (15) heated skimmilk to 65, 75 and 85 C. for 30 rain. and observed changes in the electrophoretic patterns as a result of the heat treatment. The whey proteins of milk and colostrum have received considerable attention in the past few years While whey is considered to contain six or more components, only the immune globulins (16, 17) and fl-lactoglobulin