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Rapid methods for assessing efficiency of heat treatment of milk.
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Rapid methods for assessing efficiency of heat treatment of milk.
Not Available |
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| Creator |
Sharma, R. and Rajput, Y.S.
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| Subject |
Rapid methods for assessing efficiency of heat treatment of milk.
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| Description |
Not Available
Two methods based on the activity of γ-glutamyl transpeptidase and lactoperoxidase are developed for assess ing the efficiency of heat treatment of milk at 80 °C for 15 s. Heat treatment of milk at 80 °C (15 s) completely inactivates both milk enzymes. Under the selected assay conditions, enzyme activities are related with intensity of pink colour of product. In contrast to raw (unheated) milk which gives pink colour under the test conditions, heated milk (80 °C, 15 s) remains either white or gives pink colour with significantly reduced intensity. It is recommended to always use raw milk as positive control for the enzyme assay. Principles of colour formation in enzymatic reactions are discussed. Not Available |
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| Date |
2021-08-26T08:28:18Z
2021-08-26T08:28:18Z 2012-02-23 |
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| Type |
Research Paper
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/60729 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Not Available
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