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Pyrolytic studies on buffalo milk casein


Pyrolytic studies on buffalo milk casein



Current Science 46(6): 182-183



ISSN/ISBN: 0011-3891

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%.

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Accession: 000474340

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Related references

Studies on buffalo milk. XI. Heterogeneity of the buffalo k-casein and the less moving fractions treated with 2-mercaptoethanol. S and Ta and Nu. Rivista di Scienza e Tecnologia Degli Alimenti e di Nutrizione Umana 5(1): 31-37, 1975

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