• The proteins of milk
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The proteins of milk

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Milk and milk processing have been researched for many years and, today, milk proteins are probably the best characterized of all food proteins. This chapter provides an overview of major and minor...
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  • 31 August 2016
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Milk and milk processing have been researched for many years and, today, milk proteins are probably the best characterized of all food proteins. This chapter provides an overview of major and minor milk proteins, the methods used to prepare milk protein fractions in the laboratory and the milk protein products that are produced on an industrial scale.
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Price: £25.00
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date: 31 August 2016
ISBN: 9781838791346
Format: eBook
BISACs:

TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture, Agricultural science, TECHNOLOGY & ENGINEERING / Agriculture / Animal Husbandry, Sustainable agriculture, Dairy farming
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1 Introduction
2 Analytical methods for the study of milk proteins
3 Caseins
4 Casein micelles
5 Whey proteins
6 Minor proteins, enzymes and other components
7 Laboratory-scale preparation of casein and whey proteins
8 Industrial milk protein products
9 Summary and future trends
10 Where to look for further information
11 References