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Vlll CONTENTS
4.14 Synthesis and secretion of milk proteins
4.14.1 Sources of amino acids
4.14.
4.14.3 Synthesis of milk proteins
4.14.
4.14.
4.14.6 Secretion of milk-specific proteins
4.14.7 Secretion of immunoglobulins
4.15.1 Industrial production of caseins
4.15.2 Novel methods for casein production
4.15.3 Fractionation of casein
4.1 5.4 Functional (physicochemical) properties of caseins
4.15.5 Applications of caseins
4.15.6 Whey proteins
4.15.7 Casein-whey protein co-precipitates
Biologically active proteins and peptides in milk
4.16.1 Lactoperoxidase
4.16.2 Lactotransferrin
4.16.3 Immunoglobulins
4.16.4 Vitamin-binding proteins
4.16.5 Growth factors
4.16.6 Bifidus factors
4.16.7 Milk protein hydrolysatesAmino acid transport into the mammary cell
Modifications of the polypeptide chain
Structure and expression of milk protein genes4.15 Functional milk proteins4.References
Suggested reading
Appendices5 Salts of milk
5.
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5.5.
5.5.Introduction
Method of analysis
Composition of milk salts
Secretion of milk salts
Factors influencing variation in salt composition
5.5.1 Breed of cow
5.5.2 Stage of lactation
5.5.3 Infection of the udder
5.5.4 Feed
Interrelations of milk salt constituents
Partition of milk salts between colloidal and soluble phases
5.7.
5.7.2 Soluble salts
5.7.
5.7.4 Colloidal milk salts
Changes in milk salts equilibria induced by various treatments
5.8.1 Addition of acid or alkali
5.8.2 Addition of various salts
5.8.3 Effect of changes in temperature
5.8.4 Changes in pH induced by temperature
5.8.5 Etfect of dilution and concentration
5.8.6 Etfect of freezingMethods used to separate the colloidal and soluble phases
Measurement of calcium and magnesium ions20 1
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264References
Suggested reading