Evaluation of the possibility to use the immune-ferment method for detecting dry milk at determination of the composition of raw materials applied for butter-making products


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Results of the research work carried out with the aim to study effects of various technological factors on the positive index of the starting raw materials and dairy butter as a signal of response of the immune-fermentative method for assessment of the antigen properties of protein and to study possibility to apply the above method to detect dry milk in the products of butter making are outlined.

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Bibliografia

  1. Guanhao Bu,Yongkang Luo, ZheZheng& HaiZheng. Effect of heat treatment on the antigenicity of bovine a-lactalbumin and ß-lactoglobulin in whey protein isolate // Food and Agricultural Immunology. 2009. 20:3. Р. 195-206.
  2. Chobert Jean-Marc, Gaudin Jean-Charles, Dalgalarrondo Michèle, Haertlé Thomas. Impact of Maillard type glycation on properties of beta-lactoglobulin / / Biotechnology Advances. 2006. 24. Р. 629-632.
  3. Davis P.J., Smales C.M., James D.C. How can thermal processing modify the antigenicity of proteins? // Allergy. 2001. 56: Suppl. 67. Р. 56-60.
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