The changes of amino acids content in casein due to sterilization

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F06%3A63504524" target="_blank" >RIV/70883521:28110/06:63504524 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The changes of amino acids content in casein due to sterilization
Original language description
The proteins of cow's milk can be divided on casein and whey proteins. The casein complex is exposed to the influence sterilization temperatures at production of some dairy products, for example, at production of the milk sterilized in bottles and sterilized processed cheeses. The aim of the work was to determine the losses of amino-acids in consequence of sterilization mode 121 oC for 10 minutes at the model system of casein and to compare these losses with the losses of amino-acids in sterilized processed cheeses commercially produced by heating on 117 oC for 20 minutes. The losses of amino-acids in the casein complex ranged approximately to 5 % w/w of their original content in non-sterilized casein. The sterilization of the casein complex at 121 oCfor 10 minutes caused only slightly changes of the level of losses of amino-acids in comparison with commercially used temperatures for sterilization of processed cheeses (117 oC for 20 minutes).
Czech name
Změny aminokyselinového složení kaseinu po termosterilaci
Czech description
Článek se zabývá vlivem sterilačního záhřevu na obsah aminokyselin v modelovém systému kaseinu jakost.

Publication year
2006
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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