Process steps for the preparation of purified fractions of α-lactalbumin and β-lactoglobulin from whey protein concentrates

Journal of Dairy Research

Volumn 66, Issue 2, 1999, Pages 225-236

  Gésan Guiziou, Genevieve ^a   Daufin, Georges ^a   Timmer, Martin ^b   Allersma, Durita ^b   Van Der Horst, Caroline ^b  

^a CEMAGREF   (France)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; CLARIFICATION; DEFATTING; DIAFILTRATION; FOOD PROCESSING; FRACTIONATION; PRECIPITATION; PROTEIN ANALYSIS; SOLUBILIZATION; WHEY PROTEIN;

CHEESE; FILTRATION; HYDROGEN-ION CONCENTRATION; IMMUNOGLOBULINS; LACTALBUMIN; LACTOGLOBULINS; MILK PROTEINS; OSMOLAR CONCENTRATION; PRECIPITATION; SERUM ALBUMIN, BOVINE; SOLUBILITY;

EID: 17344390486     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029999003519     Document Type: Article

References (22)

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