Natural variation in casein composition of milk

Doctoral thesis English OPEN
Bijl, E.;
(2014)
  • Publisher: Wageningen University
  • Subject: caseïne | Zuivelkunde | melk | variatie | melksamenstelling | Dairy Science | milk composition | milk | casein | variation
    mesheuropmc: animal structures

<p> Bovine milk contains 3-4 % protein and almost 80% of the milk protein fraction consist of four caseins; α<sub>s1</sub>-casein, β-casein, α<sub>s2</sub>-casein and κ-casein. Most of the caseins in milk are assembled in casein micelles, which consist of several thousa... View more
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