Quantitation of Proteins in Milk and Milk Products

Compared with other food products, milk is a fairly simple fluid which has been studied thoroughly since the beginning of the nineteenth century. Its composition and the main characteristics of its various constituents are now well known. This is especially true for the amino acid sequences of its p...

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Bibliographic Details
Published inAdvanced Dairy Chemistry pp. 87 - 134
Main Authors Dupont, D., Croguennec, T., Brodkorb, A., Kouaouci, R.
Format Book Chapter
LanguageEnglish
Published Boston, MA Springer US 27.10.2012
Subjects
Circular Dichroism
Dairy Product
Milk Sample
Nuclear Magnetic Resonance
Whey Protein
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Summary:Compared with other food products, milk is a fairly simple fluid which has been studied thoroughly since the beginning of the nineteenth century. Its composition and the main characteristics of its various constituents are now well known. This is especially true for the amino acid sequences of its proteins. No other food product today has its proteins so well characterised. This makes protein analysis in raw milk fairly straightforward.
ISBN:1461447135
9781461447139
DOI:10.1007/978-1-4614-4714-6_3