HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Rolleri, G. D. Articles by Touchberry, R. W. Search for Related Content PubMed Articles by Rolleri, G. D. Articles by Touchberry, R. W.

Protein Production in the Bovine. Breed and Individual Variations in the Specific Protein Constituents of Milk¹

Laboratory of Biochemistry, Department of Dairy Science, University of Illinois, Urbana

ABSTRACT

The various breeds of dairy cattle produce significantly different amounts of protein in their milk, and individuals within the breeds show considerable variation (9, 10, 11, 12, 14). In general the breeds producing less total milk but having a higher fat content also produce milk containing more protein. Studies on the proteins of skimmilk have been confined to an evaluation of the variations in the total protein or of the total casein and serum (whey) protein fractions. In some studies the serum proteins have been further separated into "lactoglobulin," "lactalbumin," and "proteose-peptone" fractions on the basis of their heat stability and solubility in concentrated salt solutions (10, 11, 12, 14). These fractionation procedures and terminology have become outmoded by the recent isolations in purified or crystalline form of the major specific protein constituents of milk (3, 8, 13).

The evaluation of the specific milk proteins may be accomplished most easily by an electrophoretic analysis of the isolated casein and the isolated serum proteins even though the number of samples that can be analyzed by this procedure is limited.

¹ Supported in part by aid from the Rockefeller Foundation.

This article has been cited by other articles:

				G. Bobe, G. L. Lindberg, A. E. Freeman, and D. C. Beitz Short Communication: Composition of Milk Protein and Milk Fatty Acids Is Stable for Cows Differing in Genetic Merit for Milk Production J Dairy Sci, August 1, 2007; 90(8): 3955 - 3960. [Abstract] [Full Text] [PDF]