Protein Stability in Pasteurized Cow and Goat Milk using Protein Gel Electrophoresis
DOI:
https://doi.org/10.47611/jsrhs.v12i4.5490Keywords:
Milk, Dairy, PAGE, Pasteurization, Goat, Cow, Protein, Casein, WheyAbstract
Milk is a nutritious beverage that contains whey, casein, and milk fat globule membrane (MFGM) proteins. Pasteurization kills pathogenic microorganisms in milk, making it safe to drink. A high heat load during processing can affect the protein quality of milk. In this study, protein gel electrophoresis (Native and SDS-PAGE) was used to view the protein profiles of retail cow and goat milk samples pasteurized at different temperatures (145, 165, or 280 °F) compared to commercially spray dried milk (356–482 °F). SDS-PAGE provided better resolution of the milk proteins compared to Native-PAGE. There were clear species differences in the MFGM proteins. This could be used to spot adulteration of goat milk with cow milk, however none of the samples showed signs of adulteration. There were no overt patterns of protein degradation with increasing pasteurization temperature. However drying reduced band intensity, especially MFGM and whey proteins in the goat milk sample. Whereas most samples came from different herds where genetics and environmental conditions varied, two of the goat milk samples were from the same herd, one fresh and one spray dried. It was evident from these two samples that spray drying can alter proteins in goat milk. Even so, if fresh milk is unavailable or unaffordable, dry milk remains a valuable protein source.
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