The colloidal phosphate of milk: III. Nature of its association with casein
- 1 June 1960
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 27 (3), 403-417
- https://doi.org/10.1017/s0022029900010487
Abstract
Summary: Removal of colloidal phosphate leads to changes in the propertics of milk of which the increased viscosity and greatly increased sensitivity to calcium salts, and the apparently diminished degree of mutual integration of the various casein fractions are the most striking. Re-introduction of colloidal phosphate restores incompletely and only in certain instances the original properties of the milk.These observations are interpreted as favouring the conception of chemical links between colloidal phosphate and casein in milk.This publication has 12 references indexed in Scilit:
- The colloidal phosphate of milk: II. Influence of citrateJournal of Dairy Research, 1960
- Composition of Casein in the Smallest Casein-Containing Particles of MilkJournal of Dairy Science, 1958
- 737. The heat coagulation of milk: II. variations in sensitivity of casein to calcium ionsJournal of Dairy Research, 1958
- 713. The relation between the chemical composition of milk and the stability of the caseinate complex: II. Coagulation by ethanolJournal of Dairy Research, 1958
- The interactions of αs-β- and κ-caseins in micelle formationDiscussions of the Faraday Society, 1958
- κ-Casein and the Stabilization of Casein MicellesJournal of the American Chemical Society, 1956
- Composition of the Casein-Containing Particles in MilkJournal of Dairy Science, 1955
- 572. The heat coagulation of milkJournal of Dairy Research, 1955
- The colloidal phosphate of milkBiochemical Journal, 1934
- The action of viscogen (calcium saccharate) on milk and creamThe Journal of Agricultural Science, 1929