Free Access
Dairy Sci. Technol.
Volume 90, Number 6, November–December 2010
Page(s) 641 - 656
Published online 18 June 2010
  1. Allmere T., Andren A., Lindersson M., Björck L., Studies on rheological properties of stirred milk gels made from milk with defined genetic variants of κ-casein and β-lactoglobulin, Int. Dairy J. 8 (1998) 899–905. [CrossRef] [Google Scholar]
  2. Campagna S., Cosette P., Molle G., Gaillard J.L., Evidence for membrane affinity of the C-terminal domain of bovine milk PP3 component, Biochim. Biophys. Acta, Biomembranes 1513 (2001) 217–222. [CrossRef] [Google Scholar]
  3. Chevalier F., Hirtz C., Sommerer N., Kelly A.L., Use of reducing/nonreducing two-dimensional electrophoresis for the study of disulfide-mediated interactions between proteins in raw and heated bovine milk, J. Agric. Food Chem. 57 (2009) 5948–5955. [CrossRef] [PubMed] [Google Scholar]
  4. Dalsgaard T.K., Otzen D., Nielsen J.H., Larsen L.B., Changes in structures of milk proteins upon photo-oxidation, J. Agric. Food Chem. 55 (2007) 10968–10976. [CrossRef] [PubMed] [Google Scholar]
  5. de Wit J.N., Klarenbeek G., Hontelez-Backx E., Evaluation of functional properties of whey protein concentrates and whey protein isolates. Isolation and characterization, Neth. Milk Dairy J. 37 (1983) 37–49. [Google Scholar]
  6. Donato L., Guyomarc’h F., Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review, Dairy Sci. Technol. 89 (2009) 3–29. [CrossRef] [EDP Sciences] [Google Scholar]
  7. Fong B.F., Norris C.S., Palmano K.P., Fractionation of bovine whey proteins and characterisation by proteomic techniques, Int. Dairy J. 18 (2008) 23–46. [CrossRef] [Google Scholar]
  8. Gagnaire V., Jardin J., Jan G., Lortal S., Proteomics of milk and bacteria used in fermented dairy products: from qualitative to quantitative advances, J. Dairy Sci. 92 (2009) 811–825. [CrossRef] [PubMed] [Google Scholar]
  9. Girardet J.-M., Linden G., PP3 component of bovine milk: a phosphorylated whey glycoprotein, J. Dairy Res. 63 (1996) 333–350. [CrossRef] [PubMed] [Google Scholar]
  10. Guillou H., Miranda G., Pelissier J.-P., Hydrolysis of β-casein by gastric proteases, Int. J. Pept. Protein Res. 37 (1991) 494–501. [CrossRef] [PubMed] [Google Scholar]
  11. Guyomarc’h F., Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fractionation in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review, Lait 86 (2006) 1–20. [CrossRef] [EDP Sciences] [Google Scholar]
  12. Jelen P., Rattray W., Thermal denaturation of whey proteins, in: Fox P.F.(Ed.), Heat Induced Changes in Milk, 2nd edn., International Dairy Federation, Brussels, Belgium, 1995, pp. 66–80. [Google Scholar]
  13. Jensen O.N., Larsen M.R., Roepstorff P., Mass spectrometric identification and microcharacterization of proteins from electrophoretic gels: strategies and applications, Proteins 2 (1998) 74–89. [PubMed] [Google Scholar]
  14. Kang D.H., Gho Y.S., Suh M.K., Kang C.H., Highly sensitive and fast protein detection with Coomassie brilliant blue in sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Bull. Korean Chem. Soc. 23 (2002) 1511–1512. [CrossRef] [Google Scholar]
  15. Kanno C., Purification and separation of multiple forms of lactophorin from bovine milk whey and their immunological and electrophoretic properties, J. Dairy Sci. 72 (1989) 883–891. [CrossRef] [PubMed] [Google Scholar]
  16. Lametsch R., Bendixen E., Proteome analysis applied to meat science: characterizing post mortem changes in porcine muscle, J. Agric. Food Chem. 49 (2002) 4531–4537. [CrossRef] [Google Scholar]
  17. Lametsch R., Roepstorff P., Bendixen E., Identification of protein degradation during post mortem storage of pig meat, J. Agric. Food Chem. 50 (2002) 5508–5512. [CrossRef] [PubMed] [Google Scholar]
  18. Lindmark-Månsson H., Timgren A., Aldén G., Paulsson M., Two-dimensional gel electrophoresis of proteins and peptides in bovine milk, Int. Dairy J. 15 (2005) 111–121. [CrossRef] [Google Scholar]
  19. Malin E.L., Brown E.M., Wickham E.D., Farrell H.M. Jr., Contributions of terminal peptides to the associative behaviour of αS1-casein, J. Dairy Sci. 88 (2005) 2318–2328. [CrossRef] [PubMed] [Google Scholar]
  20. McSweeney P.L.H., Olson N.F., Fox P.F., Healy A., Proteolysis of bovine αS2-casein by chymosin, Z. Lebensm. Unters. Forsch. A 199 (1994) 429–432. [CrossRef] [Google Scholar]
  21. McSweeney P.L.H., Olson N.F., Fox P.F., Healy A., Höjrup P., Proteolytic specificity of chymosin on bovine αS1-casein, J. Dairy Res. 60 (1993) 401–412. [CrossRef] [PubMed] [Google Scholar]
  22. Neuhoff V., Arold N., Taube D., Eberhart W., Improved staining of proteins in polyacrylamide gels including isoelectric focusing gels with clear background at nanogram sensitivity using Coomassie Brilliant Blue G-250 and R-250, Electrophoresis 9 (1988) 255–262. [CrossRef] [PubMed] [Google Scholar]
  23. O’Donnell R., Holland J.W., Deeth H.C., Alewood P., Milk proteomics. Review, Int. Dairy J. 14 (2004) 1013–1023. [CrossRef] [Google Scholar]
  24. Paulsson M., Dejmek P., Thermal denaturation of whey proteins in mixtures with caseins studied by differential scanning calorimetry, J. Dairy Sci. 73 (1990) 590–600. [CrossRef] [Google Scholar]
  25. Qi P.X., Wickham E.D., Farrell H.M. Jr., Thermal and alkaline denaturation of bovine β-casein, Protein J. 23 (2004) 389–402. [CrossRef] [PubMed] [Google Scholar]
  26. Rasmussen L.K., Højrup P., Petersen T.E., Localization of two interchain disulfide bridges in dimers of bovine αS2-casein, Eur. J. Biochem. 203 (1992) 381–386. [CrossRef] [PubMed] [Google Scholar]
  27. Rynne N.M., Beresford T.P., Kelly A.L., Guinee T.P., Effect of milk pasteurisation temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese, Int. Dairy J. 14 (2004) 989–1001. [CrossRef] [Google Scholar]
  28. Sørensen E.S., Petersen T.E., Phosphorylation, glycosylation and amino acid sequence of component PP3 from the proteose peptone fraction of bovine milk, J. Dairy Res. 60 (1993) 535–542. [CrossRef] [PubMed] [Google Scholar]
  29. Sørensen E.S., Rasmussen L.K., Petersen T.E., The localization and multimeric nature of component PP3 in bovine milk: purification and characterization of PP3 from caprine and ovine milks, J. Dairy Sci. 80 (1997) 3176–3181. [CrossRef] [PubMed] [Google Scholar]
  30. Walstra P., Wouters J.T.M., Geurts T.J., Dairy Science and Technology, Taylor and Francis, New York, USA, 1999. [Google Scholar]
  31. Wedholm A., Larsen L.B., Lindmark-Månsson H., Karlsson A.H., Andrén A., Effect of protein composition on the cheese-making properties of milk from individual dairy cows, J. Dairy Sci. 89 (2006) 3296–3305. [CrossRef] [PubMed] [Google Scholar]
  32. Wedholm A., Møller H.S., Stensballe A., Lindmark-Månsson H., Karlsson A.H., Andersson R., Andrén A., Larsen L.B., Effect of minor milk proteins in chymosin separated whey and casein fractions on cheese yield as determined by proteomics and multivariate data analysis, J. Dairy Sci. 91 (2008) 3787–3797. [CrossRef] [PubMed] [Google Scholar]