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1 Western Dairy Foods Research Center, Nutrition and Food Sciences Department, Utah State University, Logan 84322-8700
ß-Casein genetic variants A1, A2, and B were separated using cation-exchange fast protein liquid chromatography. ß-Casein from a herd bulk casein sample eluted as a series of three peaks. Casein samples from individual cows containing known combinations of ß-casein A1, A2, and B were used to confirm that the three peaks were ß-casein genetic variants. An acid-PAGE gel confirmed the identity of the peaks that eluted from the column.
Key Words: ßbeta;-casein genetic variant fast protein liquid chromatography
Submitted on January 25, 1991
Accepted on May 3, 1991
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