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Protein Stability in Sterilised Milk and Milk Products
2016Sterilised milk and milk products are produced by intense heat treatments and are stored at ambient temperature for several months. These conditions present a considerable challenge to the stability of their protein components. Several changes occur during the heat treatment, usually more during in-container sterilisation than UHT treatment, and some ...
Deeth, Hilton, Lewis, Mike
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Digestion of milk protein and milk fat
2022Milk is a nutrient-rich and well-balanced food containing high-quality proteins with super-digestibility. The dairy products produced from milk make an important contribution to the total dietary supply of nutrients. However, the digestion and absorption of nutrients not only is based on the high quality and the content of individual nutrients in the ...
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Milk protein concentrations in neonatal milk (witch's milk).
Clinical and experimental immunology, 1980Milk protein concentrations were determined in five samples of neonatal milk (witch's milk) by either double antibody radioimmunoassay (IgA) or by single radial immunodiffusion (IgG, lactoferrin, lysozyme and albumin). Neonatal milk IgA concentrations ranged from 0.43 to 118.2 mg/l; the corresponding mean neonatal serum IgA concentration was 2.6 +/- s ...
P L, Yap +3 more
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Comparative Aspects of Milk Proteins
Canadian Institute of Food Science and Technology Journal, 1979SUMMARYThe current status of knowlege of the major proteins of milks of various species is evaluated. Most of the non-bovine milk proteins are homologous with the recognized families of those ofBos taurus, αs1-caseins, αs2-caseins, β-caseins, K-caseins, β-lactoglobulins, and α-lactalbumins, each family representing a separate genetic locus specific to ...
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Milk protein and their antigenicity
2006The main elements of milk proteins can be summarized as follows: variable phosphorylation degree of the four caseins, variable glycosylation of ?-CN and ?-La, frequent presence of casein peptides generated by the action of endogenous and bacterial enzymes, wide molecular mass range whey proteins, easy thermodenaturation of whey proteins.
CAIRA S +6 more
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Processing technologies for improved digestibility of milk proteins
Trends in Food Science and Technology, 2021Zuhaib F Bhat +2 more
exaly
Cow's milk proteins in human milk.
Journal of biological regulators and homeostatic agents, 2013Cow's milk proteins (CMPs) are among the best characterized food allergens. Cow's milk contains more than twenty five different proteins, but only whey proteins alpha-lactalbumin, beta-lactoglobulin, bovine serum albumin (BSA), and lactoferrin, as well as the four caseins, have been identified as allergens.
A, Coscia +8 more
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Preparation of Recombinant Proteins in Milk
2004Using transgenic animals as the source of recombinant proteins has several specific advantages. Large amounts of proteins can be obtained, essentially from milk. These proteins are often properly processed. They are in a number of cases correctly folded, assembled, cleaved, glycosylated, gamma-carboxylated, and so on.
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Binding of carotenoids to milk proteins: Why and how
Trends in Food Science and Technology, 2021Raphaela A Mantovani +2 more
exaly