title: [Ultra-flash sterilization of fluid food by friction].
abstract: The ATAD process without heat exchange nor steam mixing allows the sterilization in a very short time. With milk, the sterility has been attained regularly at 140 degrees C/0,54 seconds. Only small changes occurred in nitrogen distribution. An homogeneizing effect upon fat emulsion is noticeable. The amino-acid composition of isoelectric fraction is not that of casein owing to the coprecipitation of a part of whey protein at pH 4,6, but they do not reveal any degradation. The enzymatic digestion of proteins (pepsin + Pancreatin) is a little improved by this treatment; the availability of lysine, measured by dinitrophenylation or guanidination, is hardly modified. All the blocked forms of lysine (Maillard reaction, lysino-alanine reaction, peptidoïd boundings) occurs only under more drastic conditions. The beta-lactoglobulin-kappa-casein complex formation slightly hampers the enzymatic clotting of sterilized milk. The forms of calcium are not seriously disturbed and such a milk is suitable for cheesemaking; we can obtain cheese with very few non-lactic bacteria.
mesh_terms: D000818:Animals; D004044:Dietary Proteins; D005511:Food Handling; D006358:Hot Temperature; D008892:Milk; D010194:Pancreatin; D010434:Pepsin A; D013242:Sterilization / Q000379:methods*; D013997:Time Factors
chemical_list: D004044:Dietary Proteins; D010194:Pancreatin; D010434:Pepsin A
vernacular_title: La stérilisation ultra-rapide par friction des aliments liquides.