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Journal of Dairy Science Vol. 58 No. 3 293-300
© 1975 by American Dairy Science Association ®
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Solvation of Casein in Bovine Milk

B. Tarodo De La Fuente1,2 and C. Alais

Department of Dairy, E.N.S.A.I.A., 54 Nancy, France
Laboratory of Biochemistry, University of Nancy-1, France

ABSTRACT

Nonsolvent water measured by cryoscopy forms the lower limit of the solvation water measured by ultracentrifugation. Variations of the solvation of casein in bovine milk under the influence of various factors including concentration, pH, calcium ions, and heat have been determined.

FOOTNOTES

1 Present address: B. Tarodo de la Fuente, Department of applied Biology, I.U.T., 34 Montpellier, France.

2 This paper is based on part of a thesis submitted by B. Tarodo de la Fuente in partial fulfillment of requirements for the degree of –Docteur es Science— of the University of Nancy-1.






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Copyright © 1975 by the American Dairy Science Association ®.