Effect of iron saturation on the recovery of lactoferrin in rennet whey coming from heat-treated skim milk.

Brisson, G; Britten, M; Pouliot, Y

Brisson, G; Britten, M; Pouliot, Y.

Affiliation

Brisson G; Groupe de Recherche STELA, Institut sur les Nutraceutiques et Aliments Fonctionnels, Pavillon Paul-Comtois, Université Laval, Québec, Québec, Canada G1K 7P4.

J Dairy Sci ; 90(6): 2655-64, 2007 Jun.

Article in En | MEDLINE | ID: mdl-17517705

Subject(s)

Food Technology/methods; Hot Temperature; Lactoferrin/analysis; Milk/chemistry; Animals; Chromatography, High Pressure Liquid/methods; Chymosin; Electrophoresis, Polyacrylamide Gel/methods; Lactoferrin/isolation & purification; Lactoferrin/metabolism; Milk Proteins/chemistry; Whey Proteins

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Collection: 01-internacional Database: MEDLINE Main subject: Milk / Food Technology / Hot Temperature / Lactoferrin Limits: Animals Language: En Journal: J Dairy Sci Year: 2007 Document type: Article

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