Interaction of Buffalo's Milk and Casein with Chlorine and Bromine in Aqueous Solutions

Abstract

Interaction of whole milk, skimmilk, lactose, and casein with aqueous solutions of chlorine and bromine at ordinary temperatures (20–25C) has been studied in some detail. The interaction involves appreciable hydrolysis as well as irreversible fixation of the halogens. The oxygen rendered available during the hydrolysis appears to be taken up by lactose, casein and, to some extent, by fat, resulting probably in the formation of oxidation products. Milk proteins (casein in particular) are primarily involved in the fixation of chlorine and bromine, although fat and lactose also appear to make small contributions. The products of casein containing about 7 and 16% chlorine and bromine, respectively, could be obtained. A considerable amount of heat is evolved during the interactions.