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Nomenclature of the Proteins of Cow's Milk: Third Revision
Journal of Dairy Science · 1970 · Vol. 53(1) · pp. 1–17
Dyson Rose✉(National Research Council Canada)J.R. Brunner(Michigan State University)Edwin B. Kalan(University of Iowa)B.L. Larson(University of Illinois Urbana-Champaign)Paul MelnychynHarold E. Swaisgood(North Carolina State University)David F. Waugh(Massachusetts Institute of Technology)
Abstract
This report reviews the changes and additions to the nomenclature of the major casein fractions, and of fl-lactaglobulin, that have been necessary over the past five years. In addition, fairly extensive reports are included on v-casein, a-laetalbumin, the immune globulins, and the proteose-peptone fraction. The information is summarized in tabular form.
Proteins in Food SystemsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesCaseinNomenclatureChemistryGlobulinChromatographyBiologyBiochemistryZoologyTaxonomy (biology)Immunology
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References
An iron-binding protein common to many external secretions
Clinica Chimica Acta · 1966 · 582 citations
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