Prediction of individual milk proteins including free amino acids in bovine milk using mid-infrared spectroscopy and their correlations with milk processing characteristics

Journal of Dairy Science

Volumn 99, Issue 4, 2016, Pages 3171-3182

  McDermott, A ^a,b   Visentin, G ^a,b   De Marchi, M ^b   Berry, D P ^a   Fenelon, M A ^c   O'Connor, P M ^c   Kenny, O A ^c   McParland, S ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY OF PADOVA   (Italy)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Free amino acids; Mid infrared spectroscopy; Milk quality; Protein fractions

Indexed keywords

AMINO ACID; CASEIN; CHYMOSIN; LACTOGLOBULIN; MILK PROTEIN; RENNET;

ANIMAL; BOVINE; BREEDING; CHEMISTRY; FEMALE; FOOD HANDLING; HEAT; INFRARED SPECTROPHOTOMETRY; IRELAND; MILK; PROCEDURES; REPRODUCIBILITY; VETERINARY;

AMINO ACIDS; ANIMALS; BREEDING; CASEINS; CATTLE; CHYMOSIN; FEMALE; FOOD HANDLING; HOT TEMPERATURE; IRELAND; LACTOGLOBULINS; MILK; MILK PROTEINS; REPRODUCIBILITY OF RESULTS; SPECTROPHOTOMETRY, INFRARED;

EID: 84955562464     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9747     Document Type: Article

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