Characteristics of Protein Fractions Isolated from the Fat/Plasma Interface of Homogenized Milk
- 1 July 1960
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 43 (7) , 912-919
- https://doi.org/10.3168/jds.s0022-0302(60)90253-8
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The Fat-Globule Membrane of Normal Cow's Milk. I. The Isolation and Characteristics of Two Membrane-Protein FractionsJournal of Dairy Science, 1957
- THE FAT‐GLOBULE MEMBRANE OF NONHOMOGENIZED AND HOMOGENIZED MILK.Journal of Food Science, 1953
- THE FAT‐GLOBULE MEMBRANE OP NONHOMOGENIZED AND HOMOGENIZED MILK. I. THE ISOLATION AND AMINO ACID COMPOSITION OF THE FAT‐MEMBRANE PROTEINSaJournal of Food Science, 1953
- The Solar-Activated Flavor of Homogenized Milk. I. Susceptibility of Individual Cow's MilkJournal of Dairy Science, 1951
- Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. V. Composition of the “Membrane” and Distribution of the Adsorbed Substances in ChurningJournal of Dairy Science, 1945