Effect of heat on α-lactalbumin and β-lactoglobulin in bovine milk
- 1 June 1977
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 44 (2) , 367-371
- https://doi.org/10.1017/s002202990002032x
Abstract
Experiments were designed to compare the differences between the effect of heat on .beta.-lactoglobulin and .alpha.-lactalbumin in milk and whey. At temperatures above .apprx. 74.degree. C, there is a greater degree of denaturation of both proteins in heated milk than in heated whey.This publication has 8 references indexed in Scilit:
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