Studies on Milk Proteins. I. Conditioning of Milk Proteins with Pancreatic Enzymes

Abstract

Raw cow''s milk which has been treated with minute amts. of pancreatic enzymes in the cold and then pasteurized at 145[degree]F shows an alteration of physical properties in its casein. The modified casein is quite unstable at higher temps, and its difference from normal casein cannot be completely explained by chem. analyses. A physical method, osmosis, has been applied to show that the casein molecules have not been substantially cleaved, but seem to have suffered an internal weakening which accounts for their instability. The un-stabilizing action produced by proteolytic enzymes has been referred to as conditioning.