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Pink discolouration in a casein hydrolysate prompted an investigation into its formation. When an aqueous solution of the hydrolysate was held at 110 °C, an intense red colour was generated, as was a strong sulphide odour. In a study of colour and amino acids in a hydrolysate solution held at 110 °C for 0–11 h, a substantial cystine loss occurred, with which colour formation was correlated. The red...
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