The Mechanism of Deteriorative Changes in Milk Products

摘要

I.tA modified peroxide test for detection of lipid oxidation in dairy products.nII.tIsolation of milk fat from dry whole milk.nIII.tThe denaturation of milk serum proteins during short time heat treatment of milk at temperatures ranging from 180 to 300℉.nIV.tOne factors that influence the sulfhydryl content of milk.nStudies on the mechanism of the antioxygenic effects of the protein sulfhydryl groups of milk.