The hydrolysis of the α(s1)-casein A, B and C variants by plasmin and chymosin

International Dairy Journal

Volumn 9, Issue 3-6, 1999, Pages 371-372

  Coker, Christina J ^a   Creamer, Lawrence K ^a   Burr, Richard G ^a   Hill, Jeremy P ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA CASEIN; CHYMOSIN; GENETIC VARIANCE; HYDROLYSIS KINETICS; MICELLE; PLASMIN;

EID: 0032873077     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00092-8     Document Type: Conference Paper

References (6)

1. Buchberger J. Genetic polymorphism of milk proteins: differences between breeds. Jacob E., Puhan Z. Implications of genetic polymorphism of milk proteins on production and processing of milk. vol. 304:1995;5-6 International Dairy Fedration Bulletin. IDF Bulletin, Brussels.
2. Creamer L.K. Electrophoresis of cheese. International Dairy Fedration, IDF Bulletin. 261:1991;16-28.
3. s1 -casein A Journal of Dairy Science. 57:1974;341-344.
4. s1 -casein by bovine plasmin Lait. 73:1993;337-344.
5. s1 -casein Food Biotechnology. 7:1993;143-158.
6. s1 -casein A variant. In Milk protein polymorphism, Special Publication 9702 (pp. 330-333). Belgium: International Dairy Federation, Brussels.