Abstract
Changes in the protein system of sterile unheated skimmilk during extended storage were investigated with polyacrylamide gel electrophoresis. The results reveal that decreases in the concentration of immune globulins, blood serum albumin, β-casein, and αs-casein occurred during a 15-day storage period at 30C, with the effect being greater and occurring more rapidly for the casein components. No changes in the proteins were observed during 15 days’ storage at 4C. Storage of the skimmilk beyond 15 days at 30C resulted in coagulation and serum separation.
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