MILK ULTRACENTRIFUGAL OPALESCENT LAYER .2. PHYSICOCHEMICAL PROPERTIES

被引：16

作者：

MORR, CV ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55101

来源：

JOURNAL OF DAIRY SCIENCE | 1973年 / 56卷 / 10期

关键词：

D O I：

10.3168/jds.S0022-0302(73)85344-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1258 / 1266

页数：9

共 14 条

[1]

GAMMACK D. B., 1967, Biochemistry Journal, V103

[2] EFFECT OF CALCIUM-ION ON STRUCTURE OF NATIVE BOVINE CASEIN MICELLES [J].

LIN, SHC ;

LEONG, SL ;

MORR, CV ;

BLOOMFIELD, VA ;

DEWAN, RK .

BIOCHEMISTRY, 1972, 11 (10) :1818-+

[3] INELASTIC LIGHT-SCATTERING STUDY OF SIZE DISTRIBUTION OF BOVINE MILK CASEIN MICELLES [J].

LIN, SHC ;

DEWAN, RK ;

BLOOMFIELD, VA ;

MORR, CV .

BIOCHEMISTRY, 1971, 10 (25) :4788-+

[4]

MORR C V, 1972, Journal of Dairy Science, V55, P674

[5]

MORR CO, 1967, J DAIRY SCI, V50, P948

[6] COMPOSITION AND PROPERTIES OF SUBMICELLAR CASEIN COMPLEXES IN COLLOIDAL PHOSPHATE-FREE SKIMMILK [J].

MORR, CV ;

JOSEPHSON, RV ;

JENNESS, R ;

MANNING, PB .

JOURNAL OF DAIRY SCIENCE, 1971, 54 (11) :1555-+

[7] PROTEIN AGGREGATION IN CONVENTIONAL AND ULTRA HIGH-TEMPERATURE HEATED SKIMMILK [J].

MORR, CV .

JOURNAL OF DAIRY SCIENCE, 1969, 52 (08) :1174-&

[8] METHOD FOR ELECTRON MICROSCOPIC EXAMINATION OF HEATED WHEY AND ULTRAFILTRATE SYSTEMS [J].

MORR, CV ;

JOSEPHSON, RV ;

THOMAS, EL ;

FROMMES, SP .

JOURNAL OF DAIRY SCIENCE, 1966, 49 (04) :403-+

[9] FRACTIONATION OF SKIMMILK CASEIN MICELLES BY RATE-ZONE AND ISOPYCNIC-ZONE ULTRACENTRIFUGATION IN SUCROSE GRADIENTS [J].

MORR, CV ;

LIN, SHC ;

JOSEPHSON, RV .

JOURNAL OF DAIRY SCIENCE, 1971, 54 (07) :994-+

[10] COMPARISON OF PROTEIN PREPARATION PROCEDURES AND STARCH VERSUS POLYACRYLAMIDE GEL ELECTROPHORESIS FOR EXAMINING CASEIN DEGRADATION PRODUCTS IN CHEESE [J].

MORR, CV .

JOURNAL OF DAIRY SCIENCE, 1971, 54 (03) :339-&

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