Pyrolytic studies on buffalo milk casein

Srinivasan, A.; Gopalan, S.

When buffalo milk casein was heated at 110 deg C for 1 h, there was a small decrease (2.5%) in most of the amino acids, but when the heating was continued for 24 h, the loss was >50%. If the casein was extracted from buffaloes' milk treated with H2O2 (even at the very low concn. of 0.02%) the loss of amino acids was >10% after 1 h of heating at 110 deg C. At higher H2O2 concn. (0.1%) the loss of amino acids was >67%.