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Journal of Dairy Science Vol. 47 No. 1 13-18
© 1964 by American Dairy Science Association ®
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Composition of the Caseins of Buffalo and Cow Milk

N. C. Ganguli, R. J. V. Prabhakaran and K. K. Iya

National Dairy Research Institute, Karnal, Punjab, India

ABSTRACT

The composition of buffalo milk casein and cow milk casein was almost identical in the numbers and in quantities of amino acids as estimated by paper chromatography.

Pepsin hydrolysis was slower for buffalo milk casein than it was for cow milk casein, regardless of period of incubation, substrate concentration, and enzyme concentration. This was also true for trypsin, papain, and pancreatic digestion of the two types of caseins.

A peptide isolated from peptic digestion of both caseins contained aspartic acid, glutamic acid, lysine, serine, glycine, arginine, threonine, tyrosine, valine, leucines, and phenylalanine.






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Copyright © 1964 by the American Dairy Science Association ®.