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Variation in the protein composition of bovine casein micelles and serum casein in relation to micellar size and milk temperature

Published online by Cambridge University Press:  01 June 2009

D. Thomas Davies  and
Andrew J. R. Law
D. Thomas Davies
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
Andrew J. R. Law
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
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Summary

The caseinate complex in bovine milk was partitioned by differential centrifugation at both 20 and 4 °C into 4 micellar fractions and a fraction representing serum casein, and the protein composition of the fractions determined. At both temperatures the relative amount of κ-casein in the micellar caseins increased markedly and that of β-casein decreased appreciably with decreasing micelle size. The relative amount of αs2-casein also tended to decrease with decreasing micelle size, but the relative amounts of αs1- and γ-caseins, and an unidentified casein fraction, showed little systematic variation. The serum casein differed appreciably in composition from the micellar caseins, being very rich in β-casein and comparatively poor in αsl- and αs2-caseins, and the amount present at 4 °C was considerably greater than at 20 °C, with the increase being due almost entirely to β-casein, but with γ-casein also making a significant contribution. The changes in the composition and distribution of micellar and serum caseins induced by cooling milk at 4 °C were completely reversible when the milk was re-equilibrated at 20 °C for 18 h.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 1 , February 1983 , pp. 67 - 75
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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