Fractionation of proteins in reconstituted skim-milk.

Properties of the dried milk were improved when calcium chloride was added to the raw milk prior to the drying process. Solubility, wettability, undenatured whey protein and protein retention indices of the dried milk were increased and the reconstitutability was improved. The elution profile of the protein fractions on a Sephadex G-100 column differed according to the forward preheating of the raw milk and the addition of calcium chloride.