Hostname: page-component-76fb5796d-22dnz Total loading time: 0 Render date: 2024-04-29T17:15:24.724Z Has data issue: false hasContentIssue false
  • English
  • Français

The content and composition of protein in creamery milks in south-west Scotland

Published online by Cambridge University Press:  01 June 2009

D. Thomas Davies  and
Andrew J. R. Law
D. Thomas Davies
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
Andrew J. R. Law
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
Get access Rights & Permissions [Opens in a new window]

Summaary

The content and composition of protein in milk samples from creameries in south-west Scotland were determined over a period of 12 months. The composition of the whole casein was expressed in terms of αsl-, β-, κ-, αs2- and γ-caseins, and that of the total milk serum protein in terms of β-lactoglobulins (β-lg), α-lactalbumins, bovine serum albumin, and a mixture of immunoglobulins, proteose-peptone component 3 and lactoferrin (IPL). Concentrations of the individual caseins varied appreciably and for most, concentration was closely correlated with and showed the same seasonal pattern as total casein concentration. Concentrations of the milk serum proteins also varied but only those of β-lg and the IPL fraction were closely correlated with that of total milk serum protein and seasonal trends were not marked. Relative amounts of the individual proteins, on the other hand, showed smaller variations and so throughout the experimental period the milks contained a protein complex of comparatively constant composition. Because of this comparative constancy it would appear that seasonal variations in milk properties in south-west Scotland are unlikely to be determined to a major extent by milk protein composition, but could be more affected by protein concentration.

Type
Original Articles
Information
Journal of Dairy Research , Volume 47 , Issue 1 , February 1980 , pp. 83 - 90
Copyright
Copyright © Proprietors of Journal of Dairy Research 1980

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Andrews, A. T. (1978). European Journal of Biochemistry 90, 59–65.CrossRefGoogle Scholar
Aschaffenburo, R. & Drewry, J. (1959). 15th International Dairy Congress, London 3, 1631–1637.Google Scholar
Babajimopoulos, M. & Mikolajcik, E. M. (1977). Journal of Dairy Science 60, 721–725.CrossRefGoogle Scholar
Beck, N. F. G. & Tucker, H. A. (1977). Journal of Dairy Science 60, 542–545.CrossRefGoogle Scholar
Brionon, G., Ribadeau Dumas, B. & Mercier, J.-C. (1976). FEBS Letters 71, 111–116.CrossRefGoogle Scholar
Chapman, H. R. & Burnett, J. (1972). Dairy Industries 37, 207–211.Google Scholar
Davies, D. T. (1974). Journal of Dairy Research 41, 217–228.CrossRefGoogle Scholar
Davies, D. T. & Law, A. J. R. (1977a). Journal of Dairy Research 44, 213–221.CrossRefGoogle Scholar
Davies, D. T. & Law, A. J. R. (1977b). Journal of Dairy Research 44, 447–454.CrossRefGoogle Scholar
De Koning, P. J., Koops, J. & Van Rooijen, P. J. (1974). Netherlands Milk and Dairy Journal 28, 186–202.Google Scholar
Dellamonica, E. S., Holden, T. F., Calhoun, M. J. & Aceto, N. C. (1965). Journal of Dairy Science 48, 1585–1590.CrossRefGoogle Scholar
Federation of United Kingdom Milk Marketing Boards (1978). United Kingdom Dairy Facts & Figures 1978.Google Scholar
Harding, F. & Royal, L. (1974). Dairy Industries 39, 372–378.Google Scholar
Holt, C. & Muir, D. D. (1978). Journal of Dairy Research 45, 347–353.CrossRefGoogle Scholar
Holt, C., Muir, D. D. & Sweetsur, A. W. M. (1978). Journal of Dairy Research 45, 183–190.CrossRefGoogle Scholar
Itzhaki, R. F. & Gill, D. M. (1964). Analytical Biochemistry 9, 401–410.CrossRefGoogle Scholar
Larson, B. L. & Hageman, E. C. (1963). Journal of Dairy Science 46, 14–18.CrossRefGoogle Scholar
Manson, W., Carolan, T. & Annan, W. D. (1977). European Journal of Biochemistry 78, 411–417.CrossRefGoogle Scholar
Rolleri, G. D., Larson, B. L. & Touchberry, R. W. (1956). Journal of Dairy Science 39, 1683–1689.CrossRefGoogle Scholar
Rook, J. A. F. (1961). Dairy Science Abstracts 23, 251–258; 303–308.Google Scholar
Rowland, S. J. (1938). Journal of Dairy Research 9, 42–46.CrossRefGoogle Scholar
Waite, R., White, J. C. D. & Robertson, A. (1956). Journal of Dairy Research 23, 65–81.CrossRefGoogle Scholar
Whitney, R. Mcl., Brunner, J. R., Ebner, K. E., Farrell, H. M. Jr, Josephson, R. V., Morr, C. V. & Swaisgood, H. E. (1976). Journal of Dairy Science 59, 795–815.CrossRefGoogle Scholar
Zurborg, C. E. (1978). Journal of Dairy Science 61, 801–803.CrossRefGoogle Scholar