Different proteomic profiles of sweet whey and rennet casein obtained after preparation from raw versus heat-treated skimmed milk

Dairy Science and Technology

Volumn 90, Issue 6, 2010, Pages 641-656

  Larsen, Lotte Bach ^a   Wedholm Pallas, Anna ^b   Lindmark Månsson, Helena ^c   Andrén, Anders ^b  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^c Swedish Dairy Association   (Sweden)

Author keywords

Pasteurisation; Proteome analysis; Rennet casein; Sweet whey

Indexed keywords

CASEIN FRACTIONS; CHARACTERISATION; CHYMOSIN; MALDI-TOF MASS SPECTROMETRY; MILK FAT GLOBULES; PASTEURISATION; PROTEIN COMPLEXES; PROTEIN COMPOSITION; PROTEIN SPOTS; PROTEOME ANALYSIS; PROTEOMIC PROFILES; PROTEOMICS; RENNET CASEIN; RUNNING CONDITIONS; SKIMMED MILK; SWEET WHEY; TWO-DIMENSIONAL GEL ELECTROPHORESIS (2-DGE); VISUALISATION;

CASEIN; ELECTROPHORESIS; GELS; MASS SPECTROMETRY; MOLECULAR BIOLOGY; OILS AND FATS; VISUALIZATION;

PASTEURIZATION;

EID: 78649438154     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2010024     Document Type: Article

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