Studies of Heated Milk. V. The Reaction of Lactose with Milk Protein as Shown by Lactose -1-C14
Open Access
- 1 July 1953
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 36 (7), 766-771
- https://doi.org/10.3168/jds.s0022-0302(53)91558-6
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Studies of Heated Milk. IV. Observations on BrowningJournal of Dairy Science, 1952
- A Comparative Study of Three Methods of Determining the Heat Destruction of Lactose in Milk with Special Reference to the Picric Acid Colorimetric ProcedureJournal of Dairy Science, 1951
- Studies of the reaction between proteins and reducing sugars in the ‘dry’ state II. Further observations on the formation of the casein-glucose complexBiochimica et Biophysica Acta, 1950
- Studies of Heated Milk III. Mode of Formation of Certain Furan CompoundsJournal of Dairy Science, 1950
- Studies of Heated Milk. II. Acetol and Related CompoundsJournal of Dairy Science, 1950
- Studies of Heated Milk. I. Formation of 5-Hydroxymethyl-2-FurfuralJournal of Dairy Science, 1950
- The Isolation of Maltol from Heated Skim MilkJournal of Dairy Science, 1950
- A Proposed Method for the Determination of Color of Dry Products of MilkJournal of Dairy Science, 1949
- The Isolation of Furfuryl Alcohol from Heated SkimmilkJournal of Dairy Science, 1949
- The detection of lactose and maltose by means of methylamineThe Analyst, 1942