Compared with other food products, milk is a fairly simple fluid which has been studied thoroughly since the beginning of the nineteenth century. Its composition and the main characteristics of its various constituents are now well known. This is especially true for the amino acid sequences of its proteins. No other food product today has its proteins so well characterised. This makes protein analysis in raw milk fairly straightforward.
CITATION STYLE
Dupont, D., Croguennec, T., Brodkorb, A., & Kouaouci, R. (2013). Quantitation of proteins in milk and milk products. In Advanced Dairy Chemistry (Vol. 1 A, pp. 87–134). Springer US. https://doi.org/10.1007/978-1-4614-4714-6_3
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