Calcium Ion Concentration in Milk, Whey, and β-Lactoglobulin as Influenced by Ionic Strength, Added Calcium, Rennet Concentration, and Heat
Open Access
- 1 October 1969
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 52 (10) , 1672-1675
- https://doi.org/10.3168/jds.s0022-0302(69)86812-8
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Comparison of a Resin Ion-Exchange Method and a Liquid Ion-Exchange Method for Determination of Ionized Calcium in SkimmilkJournal of Dairy Science, 1969
- Ionic Calcium in Milk and WheyJournal of Dairy Science, 1968
- Heat Stability of Casein in the Presence of Calcium and Other SaltsJournal of Dairy Science, 1961
- Casein and paracasein: Neutralization with alkali, precipitation by calcium chloride and binding of calciumArchives of Biochemistry and Biophysics, 1959
- The Binding of Calcium Ions by β-Lactoglobulin Both before and after Aggregation by Heating in the Presence of Calcium IonsJournal of the American Chemical Society, 1957
- Improved method for the preparation of crystalline β-lactoglobulin and α-lactalbumin from cow's milkBiochemical Journal, 1957