摘要: Casein, the principal protein in cow’s milk, has been extracted commercially for most of twentieth century. The casein content whole milk varies according to breed cow, stage lactation and time milking, but is generally range 24–29 gl-1 (Jenness Patton, 1959a; Fox, 1989). skim-milk produced from separation a 40 per cent fat cream (the first manufacture casein) consequently contains 25–31 1959b; McDowall, 1971), which accounts 75-80 nitrogen (Dolby et al., 1969; Gordon Kalan, 1974; With 0.7-0.9 phosphorus, covalently bound by serine ester linkage, as phosphoprotein member relatively rare class proteins (Gordon 1974). amino-acid well established includes high proportions all amino-acids essential man 1974) with possible exception cysteine.
springer.com
sci-hub.se 参考文章(103)
D. M. Lim, Functional properties of milk proteins with particular reference to confectionery products. Functional properties of milk proteins with particular reference to confectionery products.. ,vol. 120, ,(1980)
Gerald R. Johnson, Facilities design for dairy operations. Flexibility and future growth are important aspects of good planning Dairy Field. ,vol. 171, pp. 32- 34 ,(1988)
J. R. Spellacy, Casein: dried and condensed whey. Casein: dried and condensed whey.. ,(1953)
Palmerston North., New Zealand, The Dairy Research Institute, Palmerston North. Thirtieth Annual Report, 1957-58. The Dairy Research Institute, Palmerston North. Thirtieth Annual Report, 1957-58.. ,(1957)
G.C. Cheeseman, Developments in dairy chemistry—1: Edited by P. F. Fox. Applied Science Publishers Ltd, London, 1982. 409 pp. Price: £44.00 Food Chemistry. ,vol. 11, pp. 227- 228 ,(1983) , 10.1016/0308-8146(83)90108-5
T. D. THOMAS, R. J. LOWRIE, Starters and Bacteriophages in Lactic Acid Casein Manufacture: I. Mixed Strain Starters Journal of milk and food technology. ,vol. 38, pp. 269- 274 ,(1975) , 10.4315/0022-2747-38.5.269
P. A. Munro, Optimal operation of a roller press for the mechanical de watering of acid casein curd pilot scale and industrial scale experiments Journal of Dairy Science and Technology. ,vol. 18, pp. 93- 100 ,(1983)
R.B. Mockett, P.A. Munro, J.T. Vu, Comparison of three pilot-scale machines for the mechanical dewatering of casein curd Journal of Dairy Science and Technology. ,vol. 18, pp. 35- 46 ,(1983)
W.J. ROFF, J.R. SCOTT, SECTION 21 – REGENERATED PROTEINS* Fibres, Films, Plastics and Rubbers#R##N#A Handbook of Common Polymers. pp. 197- 204 ,(1971) , 10.1016/B978-0-408-15960-9.50028-0
B. Magdalenic, L. Tratnik, L. Krsev, Growth and activity of Propionibacterium shermanii bacterial cultures in skim milk, skim milk retentate and in mixtures of retentates of skim milk and of demineralized whey Mljekarstvo. ,vol. 44, pp. 79- 94 ,(1994)