4.7.I Occurrence and microheterogeneity B-Lactoglobulin is a major protein in bovine milk, representing about 50% of total whey protein and 12% of the total protein of milk. It was among the first proteins to be crystallized, and since crystallizability was long considered to be a good criterion of homogeneity, B-Ig, which is a typical

Normal bovine milk contains about 3. 5% protein. The conce changes significantly during lactation, especially during the first ft post-partum(Figure 4. 1); the greatest change occurs in the whey fraction(Figure 4.2). The natural function of milk proteins is to supply

The stability, or instability, of the milk fat emulsion is very significant with respect to many physical and chemical characteristics of milk and dairy products. The stability of the emulsion depends strongly on the integrity of

The milks of all mammals contain lipids but the concentration varies widely between species from c. 2% to greater than 50%(Table 3. 1). The principal function of dietary lipids is to serve as a source of energy for the neonate and the fat content in milk largely reflects the energy requirements of the species, e.g. land animals indigenous to cold environments and marine

Lactose is the principal carbohydrate in the milks of all mammals; non mammalian sources are very rare. Milk contains only trace amounts of other sugars, including glucose(50 mg\), fructose, glucosamine, galac- tosamine, neuraminic acid and neutral and acidic oligosaccharides The concentration of lactose in milk varies widely between species(Table 2.1). The lactose content of cows'milk varies with the breed of cow

Milk is a fluid secreted by the female of all mamalian species, of which there are more than 4000, for the primary function of meeting the complete nutritional requirements of the neonate of the species. In addition, milk serves several physiological functions for the neonate. Most of the non- nutritional functions of milk are served by proteins and peptides which

Contents Preface 1 Separation processes- an overview S. Grandison and M. J. Lewis 1.1 Foods the raw material 1.2 Separation techniques 1.2.1 Introduction 1.2.2 Separations from solids

Preface This book concentrates on the more recent methods and techniques for separating food components and products of the biotechnology industry. Each chapter deals with a specific type or area of application and includes information on the basic principles

Index adsorption recycle extraction, continuous, 196 concentration polarisation, 72 adsorption systems, expanded bed, 195 concentration polarisation, UF, 106, 146 adsorption, SCF, 40 critical T and P for supercritical fluids, 20 affinity chromatography, 202 crystallisation, 230

This book concentrates on the more recent methods and techniques for separating food components and products of the biotechnology industry. Each chapter deals with a specific type or area of application and includes information on the basic principles, industrial equipment available, commercial applications and an overview of current research and development and some of the heat and mass transfer considerations in batch and continuous processes Separations from solids, liquids and gases are briefly discussed. A summary is provided of the more conventional separation techniques such as screening, filtration and centrifugation, and techniques for