Lr. Fukumoto et al., STABILITY OF MEMBRANE-STERILIZED BOVINE IMMUNOGLOBULINS ASEPTICALLY ADDED TO UHT MILK, Journal of food science, 59(4), 1994, pp. 757
Lyophilized immunoglobulin (IgG) of 56% purity isolated from Cheddar c
heese whey was reconstituted with distilled water to a protein content
of 60-70 mg/mL. The solution was membrane-sterilized (0.2 mu m) and a
septically injected into cartons of UHT milk. This method could be use
d for fortification of UHT products without denaturing IgG. Concentrat
ion of IgG remained constant in milk stored at 4, 25 and 35 degrees C
over 5 mo. However, when stored at 25 and 35 degrees C, the milk thinn
ed probably due to residual enzymes in the IgG solution. D values meas
ured between 62 and 80 degrees C for thermal destruction of IgG in UHT
milk appeared to confirm shelf life results.