Studies on the Proteolytic Action of Dairy Lactic Acid Bacteria

Part V. Changes of Casein Particle Weight Caused by Lactic Acid Bacterial Fermentation

抄録

Particle weights of caseins prepared from fermented milk by lactic acid bacteria, Streptococcus cremoris, Streptococcus lactis, Lactobacillus bulgaricus and Lactobacillus helveticus, and of hydrolyzed casein by rennet, trypsin or pepsin were measured according to the light scattering experiment.
Particle weights of various treated caseins were larger than that of raw native casein at both pH 7.0 and 12.0. And the heating caused the polymerization of casein to large particle.