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Investigation of Milk Proteins

P. F. D'Achenko. Proceedings of the "Federative Scientific Research Institute of the Dairy Industry (VNIMI)", No. 19, Moscow, 1959. 85 pp., 25 figs., and 38 tables. In Russian. Broche price, 4 Rb. 90 Kop

Netherlands Institute of Dairy Research, P. O. Box 20, Ede

ABSTRACT

This booklet summarizes the results of milk protein research carried out by the members of the above-mentioned institute, together with a review of non-Russian literature on the subject.

The book's title, however, suggests a broader scope than is given by its real content, for 79 pages of the book are devoted to the chemistry of casein; whereas, the remaining six must complete the picture of the whey proteins, of enzymes and low-molecular protein material in milk, and of the protein composition of the fat globule membrane. It is clear that this is by no means a simple task, and that the author failed to accomplish it. As a general survey of our knowledge of the milk proteins, the present review can not sustain a comparison with other treatments of the same subject; for instance, with McMeekin's recent review (Neurath-Bailey, The Proteins, Vol. IIA). Rather, it should be considered as a report of the author's own contributions to the chemistry of casein, completed with some results from literature.