Electrophoretic investigations of proteins in dried milk using different processes

Poznato je da tokom operacija koje se odvijaju na povišenim temperaturama u tehnološkim procesima prerade mlijeka dolazi do izvjesnih ireverzibilnih promjena komponenata mlijeka, pre svega proteina, zatim laktoze i dr. U zavisnosti od temperaturnog režima (visina temperature, vrijeme djelovanja) je i intenzitet nastalih promjena.These investigations were carried out in order to determine using PAG electrophoresis the temperature induced changes in milk proteins during dried milk production in different ways: spray dried, drum dried and instantised. It was also examined: solubility, casein and total protein content, and casein and serum proteins in reconstituted milk