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Journal
2001 | 3 | 189-201
Article title

Changes of immunoreactive properties of cow milk proteins as a result of technological processing

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Languages of publication
PL
Abstracts
EN
Technological processes can affect immunoreactivity properties. Pasteurization applied during production of milk can decrease proteins immunoreactivity. Such severe conditions (90oC/15 min) reduced immunoreactivity of alpha-la and beta-lg to 12,72% and 18,74%, respectively. Ultrasonic and microwave processes proved much more effective than severe pasteurization. Ultrasonics in a temperature of 50oC for 1 hour reduced alpha-la and beta-lg to 0,88% and 6,42%, respectively. Microwaving in a temperature of 98 0C for 2 min. reduced alpha-la and beta-lg to 1,37% and 12,86%, respectively. Lactic acid fermentation decreased milk immunoreactivity to below 1%. The products obtained retained good organoleptic properties (acid taste and aroma). The allergenicity assay performed in vivo of both whey proteins was only slightly attenuated.
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Journal
Year
Issue
3
Pages
189-201
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Document Type
ARTICLE
Publication order reference
B.Wroblewska, Instytut Rozrodu Zwierzat i Badan Zywnosci, Polska Akademia Nauk, ul. Tuwima 10, 10-747 Olsztyn, Poland, e-mail: Barbara.Wroblewska@pan.olsztyn.pl
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YADDA identifier
bwmeta1.element.element-from-psjc-6cf78ce0-f554-3554-8cc8-9f47c3ae15e5
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