Original scientific paper
Study of proteins of whey and characteristics and their dispersion in relation to total proteins
Sonja Sumenić-Bijeljac
; Poljoprivredni fakultet, Zmaja od Bosne 8, Sarajevo, BiH
Abstract
20 samples of milk from Frisian type of cattle were investigated during the experiment. Total content of proteins in milk varied from 2.738 to 4.003 % and mean value was 3.357±0.094 %. Average content of albumin and globulin was 0.640±0.044 % and variation was from 0.333 to 0.869 %. Percentage of albumin and globulin in total proteins of milk was from 10.36 to 27.33 % and mean value was 19.21±1.112 %. Based on the results of investigation of milk from Frisian type of cattle it can be concluded that content of total proteins, albumin and globulin, as well as percentage of their representation, are in the normal limits. The most represented, in per cents, was ß-lactoglobulin fraction amounting 57.16 % and the rest was, nitrogen of: albumin, globulin, proteose and peptone amounting 42.84 %.
Keywords
whey; proteins; characteristics
Hrčak ID:
109598
URI
Publication date:
2.1.1977.
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