Effect of iron saturation on the recovery of lactoferrin in rennet whey coming from heat-treated skim milk

Journal of Dairy Science

Volumn 90, Issue 6, 2007, Pages 2655-2664

  Brisson, G ^a   Britten, M ^b   Pouliot, Y ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Heat treatment; Iron saturation; Lactoferrin; Whey

Indexed keywords

CHYMOSIN; LACTOFERRIN; MILK PROTEIN; RENNET; UNCLASSIFIED DRUG; WHEY PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MILK; POLYACRYLAMIDE GEL ELECTROPHORESIS;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHYMOSIN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD TECHNOLOGY; HEAT; LACTOFERRIN; MILK; MILK PROTEINS;

EID: 34547691640     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2006-725     Document Type: Article

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