The changes in protein fraction of milk subjected to vibration

This paper presents a model study into the effect of vibration on the changes in the nitrogen compound system of whole milk. It was found that milk protein destabilization increases with an increase in vibration frequency. Moreover, it was observed that in skimmed milk obtained from whole milk subjected to vibration, the total and dissolved nitrogen contents and the casein dehydration degree tended to decrease while the NPN+PPN level increased.