Here is the synopsis of our sample research paper on Milk Proteins. Have the paper e-mailed to you 24/7/365.
Essay / Research Paper Abstract
This 5 page paper outlines the properties of milk proteins. Whole milk contains a number of different proteins, including casein and caseinates, beta-lactoglobulin
and alpha-lactalbumin, all of which are present in unprocessed milk and most commercial milk products. Bibliography lists 6 sources.
Page Count:
5 pages (~225 words per page)
File: MH11_mhmilkpr.rtf
Buy This Term Paper »
Unformatted sample text from the term paper:
in the relative composition of milk and the distribution of protein and fat, but does not change the presence of casein, beta-lactoglobulin or alph-lactalbumin in milk samples (CDC, 2003). Casein
is used to describe a group of proteins that are found in milk and comprise over 90 percent of the proteins present in cows milk (Columbia Encyclopedia, 2003). Casein
not only includes essential amino acids, but also has carbohydrates and calcium and phosphorus (Columbia Encyclopedia, 2003). Calcium caseinates, for example, when acidified with hydrochloric or sulfuric acid, or
when bacterial containments are introduced, forms an insoluble white curd (Columbia Encyclopedia, 2003). Many cheeses and milk products like cottage cheese are produced by creating casein curd (Columbia Encyclopedia,
2003). In recent years, casein and caseinates have become of the focus of a number of research studies, and efforts to create casein in the laboratory have resulted from
the perceived value of this kind of protein (Mann, 1991). Casein actually comprises 83 percent of all milk proteins, and when casein is removed (through the process of creating
curd) the liquid that is left over, whey, also contains proteins called "whey proteins" (Milk Proteins, 2003). Like casein, beta-lactoglobulin and alpha-lactalbumin are also present in milk (Sasaki et al,
1978), and represent the proteins described as whey proteins. Beta-lactoglobulin and alpha-lactalbumin are the two most prevalent forms of when protein, representing 58% and 13% of the proteins in
whey respectively (Milk Proteins, 2003). Beta-lactoglobulin is the most prevalent of the whey proteins, comprising approximately 10% of total milk protein and 58% of whey proteins (Milk Proteins,
2003). Beta-lactoglobulin contains approximately 162 amino acids and has a molecular weight of 18,300 (Milk Proteins, 2003). Essentially, there are two genetic variants of beta-lactoglobulin, A and B,
...