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Utilisation of Milk Components: Casein

  • C. R. Southward

Abstract

Casein, the principal protein in cow’s milk, has been extracted commercially for most of the twentieth century. The casein content of whole milk varies according to the breed of cow, stage of lactation and time of milking, but is generally in the range 24–29 gl-1 (Jenness and Patton, 1959a; Fox, 1989). The skim-milk produced from the separation of whole milk to a 40 per cent fat cream (the first stage in the manufacture of casein) consequently contains 25–31 gl-1 casein (Jenness and Patton, 1959b; McDowall, 1971), which accounts for 75-80 per cent of the nitrogen in skim-milk (Dolby et al., 1969; Gordon and Kalan, 1974; Fox, 1989). With a content of 0.7-0.9 per cent phosphorus, covalently bound to the casein by a serine ester linkage, casein as a phosphoprotein is a member of a relatively rare class of proteins (Gordon and Kalan, 1974). The amino-acid content of casein has been well established and includes high proportions of all amino-acids essential to man (Gordon and Kalan, 1974) with the possible exception of cysteine.

Keywords

Whey Protein Milk Protein Zealand Journal Protein Efficiency Ratio Sodium Caseinate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • C. R. Southward
    • 1
  1. 1.New Zealand Dairy Research InstitutePrivate Bag, Palmerston NorthNew Zealand

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