抄録
Skim milk and Ca-caseinate solution were homogenized at various conditions by a Gaulintype homogenizer and the changes in nitrogen distribution were studied; from the results of which it was confirmed that a decrease in casein nitrogen and an increase in non-casein nitrogen occurred through homogenization, and that among the ingredients of non-casein nitrogen the increase of proteose-peptone nitrogen was comparatively large.
Casein particles are considered to include proteose-peptone as their components. When homogenized, a considerable amount of this proteose-peptone is set free through mechanical impact. This proteose-peptone is electrophoretically different from the proteose-peptone which originally exists in milk serum.
