The effect of high pressure on nitrogen compounds of milk

The effect of pressurization at different pressures (from 200 to 1000 MPa, at 200 MPa intervals, tconst. = 15 min) and periods of time (from 15 to 35 min, at 10 min intervals, pconst. = 800 MPa) on the changes of proteins and nitrogen compounds of skimmed milk was studied. The pressurization caused an increase in the amount of soluble casein and denaturation of whey proteins. The level of nonprotein nitrogen compounds and proteoso-peptone nitrogen compounds increased as a result of the high-pressure treatment. These changes increased with an increase in pressure and exposure time. High-pressure treatment considerably affected the changes in the conformation of milk proteins, which was reflected in the changes in the content of proteins sedimenting and an increase in their degree of hydration