Protein composition of micellar casein obtained by cross-flow micro-filtration of skimmed milk

International Dairy Journal

Volumn 9, Issue 3-6, 1999, Pages 389-390

  Jost, Rolf ^a   Brandsma, Randall ^b   Rizvi, Sayd ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; FOOD ANALYSIS; IMMUNOGLOBULIN; LACTOFERRIN; MICELLE; MICROFILTRATION; PROTEIN ANALYSIS; SERUM ALBUMIN; SKIMMED MILK;

EID: 0032838570     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00101-6     Document Type: Conference Paper

References (4)

1. Andrews A.T. The composition, structure and origin of proteose-peptone component 5 of bovine milk. European Journal of Biochemistry. 90:1978;59-65.
2. Fauqant J., Maubois J.L., Pierre A. Microfiltration du lait sur membrane minerale. Technique Laitière. 1028:1988;21-23.
3. Kolar C.W., Brunner J.R. Proteose peptone fraction of bovine milk: lacteal serum components 5 and 8; casein associated glycoproteins. Journal of Dairy Science. 53:1970;997-1008.
4. Pierre A., Fauquant J., Le Graet Y., Piot M., Maubois J.L. Préparation de phospho-caséinate natif par microfiltration sur membrane. Lait. 72:1992;461-474.