摘要：The aim of these investigations was to determine the influence of different thermal treatments of the efficiency of recovery (separation) of nitrogen compounds of milk in some, milk processing. This is done having in mind a lack of investigations in our country as well as the possibility of application in dairy technology. Skimmed milk was subjected to thermal treatment at 85 °C for 20 seconds and at 95-97 °C in the course of 20 minutes. The results obtained show clearly that the more severe heat treatment led to a much higher separation of nitrogen compounds at pH 4,6 and averaged 97,7 %. Compared with the recovery of nitrogen compounds from pasteurized milk under the same conditions, it was 10,82 % higher. The differences appear as the result of protein coagregates formation under the influence of the heat treatment at 95-97 °C for 20 minutes.
