INFLUENCE OF CASEIN FRACTIONS, THEIR PEPTIDES ON QUALITY OF ICFXTtEAM

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dc.contributor.authorSHILPA, V
dc.date.accessioned2019-07-05T10:02:59Z
dc.date.available2019-07-05T10:02:59Z
dc.date.issued2009
dc.description.abstractMilk proteins are one of the well characterized and most widely consumed human food proteins. Milk proteins mainly fall into two categories as soluble and insoluble proteins based on their solubility at pH 4.6. Caseins are insoluble proteins whereas whey proteins are soluble. Approximately 80% of the protein in bovine milk is caseins, composed of atleast 3 fractions designated as a casein, |i casein and k- casein in order of their decreasing mobility in an electric field.
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810112266
dc.keywordsDairy Cfiemistry
dc.pages143p.
dc.publisherKarnataka Veterinary Animal And Fisheries Sciences University, Bidar
dc.subDairy Chemistry
dc.these.typeM.Sc
dc.titleINFLUENCE OF CASEIN FRACTIONS, THEIR PEPTIDES ON QUALITY OF ICFXTtEAM
dc.typeThesis
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