| Issue |
Dairy Sci. Technol.
Volume 90, Number 4, July–August 2010
Special Issue: Selection of papers from the 4th International Dairy Federation Dairy Science and Technology Week, 21-25 April 2009, Rennes, France |
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|---|---|---|
| Page(s) | 429 - 429 | |
| DOI | https://doi.org/10.1051/dst/2010014 | |
| Published online | 18 March 2010 | |
Erratum
Erratum of “RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria”
Department of Food Science and Technology, Division of Food Chemistry, BOKU – University of Natural Resources and Applied Life Sciences Vienna, Gregor Mendel-Strasse 33, 1180 Vienna, Austria
* Corresponding author: helmut.mayer@boku.ac.at
Received:
10
February
2010
Dairy Sci. Technol. (2010), doi: 10.1051/dst/2009058
An error occurred in Figure 1 of the article Mayer H.K., Raba B., Meier J., Schmid A., RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria, Dairy Sci. Technol. (2010), doi: 10.1051/dst/2009058. The descriptions of ESL milk samples, i.e. low-heated and high-heated, were interchanged. Therefore the accurate Figure 1 is:
 |
Figure 1. Alkaline polyacrylamide gel electrophoresis of whey protein fractions soluble at pH 4.6 from different categories of heat-treated milk: raw milk (125), pasteurized milk (129, 130), low-heated (88, 96, 98, 81, and 42) and high-heated (86, 124, and 132) ESL milk, and UHT milk (41, 89, and 37) samples. Ig (immunoglobulins), BSA (bovine serum albumin), α-lactalbumin (α-La) and β-lactalbumin (β-Lg) were separated depending on their negative charge. |
Moreover there was a mistake in the Chinese translation of the article title. Indeed it should read RP-HPLC 法测定糠氨酸和酸溶性 β-乳球蛋白及推测奥地利 ESL 乳的热负荷
© INRA, EDP Sciences, 2010
All Figures
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Figure 1. Alkaline polyacrylamide gel electrophoresis of whey protein fractions soluble at pH 4.6 from different categories of heat-treated milk: raw milk (125), pasteurized milk (129, 130), low-heated (88, 96, 98, 81, and 42) and high-heated (86, 124, and 132) ESL milk, and UHT milk (41, 89, and 37) samples. Ig (immunoglobulins), BSA (bovine serum albumin), α-lactalbumin (α-La) and β-lactalbumin (β-Lg) were separated depending on their negative charge. |
| In the text | |