STUDIED ON THE CHANGE OF THE CASEIN MOLECULAR WEIGHT DURING MILK FERMENTATION

摘要

In this paper, the change of the casein molecular weight was determined by GPC during casein fermentation. The result showed that casein degradation produced from casein fermentation during 4h-6h,the result released that many peptides with low molecular weigh were released from this condition．It was founded that the optimum condition: the fermentation time 5h, temperature e 40°C, concentration of the fermentation 7.5%.