Sedimentation of Milk Proteins from Heated Milk

Abstract

The centrifugation of skim milk immediately after heating results in the removal of considerable quantities of whey proteins along with the casein complex. Rapid shifts in equilibria occur during 24 hours''storage in the cold, resulting in a partial restoration of non-centrifugable nitrogen. The extent of restoration is dependent on the severity of the heat treatment. These conclusions were further confirmed by studies of skim milk containing S35-labeled whey proteins. Gels from raw skim milk contained 7% of the radioactivity while those from heated skim milk contained 52%.