© 1989

Milk Proteins

Nutritional, Clinical, Functional and Technological Aspects

  • C. A. Barth
  • E. Schlimme

Table of contents

  1. Front Matter
    Pages I-XI
  2. Introductory Remarks

  3. Milk Protein and Nitrogen Equilibrium

    1. V. R. Young, P. L. Pellett
      Pages 7-36
    2. C. A. Barth, K. E. Scholz-Ahrens, M. Pfeuffer, M. de Vrese
      Pages 62-67
    3. L. Hambraeus, G. Hjorth, B. Kristiansson, H. Hedlund, H. Andersson, B. Lönnerdal et al.
      Pages 72-75
    4. L. A. Davidson, B. Lönnerdal
      Pages 76-82
  4. Milk Proteins and Ligands

    1. L. Davidsson, Å. Cederblad, B. Lönnerdal, B. Sandström
      Pages 97-99
    2. J. Gislason, B. Jones, B. Lönnerdal, L. Hambraeus
      Pages 100-102
    3. M. Schmitz, H. Hagemeister, Iris Görtler, J. G. Bindels, C. A. Barth
      Pages 103-104
    4. G. Schulz-Lell, H.-D. Oldigs, K. Dörner, J. Schaub
      Pages 105-107
    5. I. Schoppe, C. A. Barth, H. Hagemeister
      Pages 108-109
  5. Milk Proteins: Structural and Genetic Aspects

About this book


This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien­ tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium's invited lectures, short communications, and poster presentations. New criteria for the "bio­ logical value" of dietary proteins and their relationships are considered according to: - Milk Proteins and Nitrogen Equilibrium - Milk Proteins and Ligands - Milk Proteins: Structural and Genetic Aspects - Milk Proteins: Technological and Functional Aspects - Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their "biological value," i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini­ cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.


Alanin Lipid NMR biological cell fields food genetic engineering metabolism nitrogen nuclear magnetic resonance (NMR) nutrition protein proteins receptor

Editors and affiliations

  • C. A. Barth
    • 1
  • E. Schlimme
    • 2
  1. 1.Institut für Physiologie und Biochemie der ErnährungBundesanstalt für MilchforschungKiel 1Germany
  2. 2.Institut für Chemie und PhysikBundesanstalt für MilchforschungKiel 1Germany

Bibliographic information

  • Book Title Milk Proteins
  • Book Subtitle Nutritional, Clinical, Functional and Technological Aspects
  • Editors C.A. Barth
    E. Schlimme
  • DOI
  • Copyright Information Steinkopff-Verlag Darmstadt 1989
  • Publisher Name Steinkopff
  • eBook Packages Springer Book Archive
  • Hardcover ISBN 978-3-7985-0786-9
  • Softcover ISBN 978-3-642-85375-3
  • eBook ISBN 978-3-642-85373-9
  • Edition Number 1
  • Number of Pages XII, 308
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Biochemistry, general
  • Buy this book on publisher's site
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