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VARIATION IN THE PROTEIN COMPOSITION OF BOVINE MICELLES AND SERUM CASEIN IN RELATION TO MICELLAR SIZE AND MILK TEMPERATURE.

Author(s) : DAVIES D. T., LAW A. J. R.

Type of article: Article

Summary

DETERMINATION OF THE CONTENTS OF DIFFERENT TYPES OF CASEIN IN CASEIN MICELLES, ACCORDING TO THEIR SIZES AND SERUM CASEIN, OBTAINED BY DIFFERENTIAL CENTRIFUGATION. EFFECT OF COOLING TO 277 K (4 DEG C) AND OF HEATING TO 293 K (20 DEG C) ON THE DISTRIBUTION AND PERCENTAGE OF EACH TYPE OF CASEIN. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-2531.

Details

  • Original title: VARIATION IN THE PROTEIN COMPOSITION OF BOVINE MICELLES AND SERUM CASEIN IN RELATION TO MICELLAR SIZE AND MILK TEMPERATURE.
  • Record ID : 1984-0667
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Dairy Res.
    vol. 50; n. 1; 67-75; 5 tabl.; 31 ref.

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