 ... and whey proteids will closely correspond to the proportions present in human milk. They therefore render it much more digestible and suitable for infant feeding. 2. The best temperature for destroying the rennet enzyme in whey is 65.5° C. Whey or...  Pediatrics - Page 721901Affichage du livre entier - À propos de ce livre
 | 1901
...destroying the rennet enzyme in whey is 65.5° C. Whey or whey mixtures should not be heated above 69.3° C. in order to avoid the coagulation of the whey proteids....proteids in the whey obtained by these observers was one per cent, while in the analysis of the whole milk approximately three- fourths of the total proteid... | |
 | 1901
...destroying the rennet enzyme in whey is 65.5° C. Whey or whey mixtures should not be heated above 69.3° C., in order to avoid the coagulation of the whey proteids. The amount of \vhey proteids in the whey obtained by these observers was i per cent., while in the analysis of the... | |
 | 1901
...the rennet enzyme in whey is 65.5° C. Whey or whey mixtures should not be heated above 69.3° (_'. in order to avoid the coagulation of the whey proteids....proteids in the whey obtained by these observers was 1 per cent., while in the analysis of the whole milk approximately three-fourths of total proteid was... | |
 | 1901
...destroying the rennet enzyme in whey is 65.5° C. Whey or whey mixtures should not be heated above 69.3° C., in order to avoid the coagulation of the whey proteids. The percentage of whey proteids in the whey obtained by Hein was one per cent., while in the analysis of... | |
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