Effect of the lactation stage on concentration of whey proteins in caprine acid whey

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F12%3A54695" target="_blank" >RIV/60460709:41210/12:54695 - isvavai.cz</a>
Alternative codes found
RIV/26722861:_____/12:RUMINT12
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of the lactation stage on concentration of whey proteins in caprine acid whey
Original language description
This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired caprine milk throughout the lactation. The results showed that the mean total protein (%), whey protein (g/100 g), and ?-lactoglobulin (ß-LG, g/100 g) contents of caprine milk were 2.75; 0,433; 0.119. The content of total protein as well as acid whey proteins throughout the lactation period was nearly constant and fluctuated about the middle value. The average ratio of whey to total protein for goatmilk was 15.8 ? 2.61% for caprine milk and ranged from 12.98 ? 20.80%. The total content of two major whey proteins (?-LA + ß-LG = GA) achieved on average 86.74 ? 2.23% from total whey protein in caprine milk. The main component of caprine acid whey proteins was ?-lactalbumin (?-LA), but at the very end of the lactation period the content of ß-LG increased steeply and the ß-LG/?-LA ratio reached the maximum value 1.94.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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