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  • Protein, casein, and micellar salts in milk: current content and historical perspectives.

    Author(s) : Bijl, E.Valenberg, H. J. F. vanHuppertz, T.Hooijdonk, A. C. M. van

    Author Affiliation : Dairy Science and Technology Group, and Animal Breeding and Genomics Centre, Wageningen University, PO Box 17, 6700 AA, Wageningen, Netherlands.

    Author Email : Hein.vanValenberg@wur.nl

    Journal article : Journal of Dairy Science 2013 Vol.96 No.9 pp.5455-5464

    Abstract : The protein and fat content of Dutch bulk milkbulk milkSubject Category: Commodities and Products
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    has been monitored since the 1950s and has increased considerably, by 11 and 20%, respectively, whereas milk yieldmilk yieldSubject Category: PropertiespropertiesSubject Category: Properties
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    has more than doubled. The change in protein and fat content of milk is advantageous for the dairy industrydairy industrySubject Category: Disciplines, Occupations and Industries
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    , as these are the 2 most economically valuable constituents of milk. Increases in protein and fat content of milk have allowed increases in the yield of various products such as cheese and butterbutterSubject Category: Commodities and Products
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    . However, for cheese and other applications where caseincaseinSubject Category: Chemicals and Chemical Groups
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    micellesmicellesSubject Category: Miscellaneous
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    play a crucial role in structure and stabilitystabilitySubject Category: Properties
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    , it is not only casein content, but also the properties of the casein micelles that determine processability. Of particular importance herein is the salt partition in milk, but it is unknown whether increased protein contentprotein contentSubject Category: Properties
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    has affected the milk saltssaltsSubject Category: Chemicals and Chemical Groups
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    and their distribution between casein micelles and milk serum. It was, therefore, the objective of this research to determine the salt composition and protein content for individual cow milk and bulk milk over a period of 1 yr and to compare these data to results obtained during the 1930s, 1950s, and 1960s in the last century. Calcium, magnesiummagnesiumSubject Category: Chemicals and Chemical Groups
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    , sodium, potassium, and phosphorusphosphorusSubject Category: Chemicals and Chemical Groups
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    content were determined by inductively coupled plasma atomic emission spectrometry and inorganic phosphate, citrate, chloride, and sulfate content by anion-exchange chromatographychromatographySubject Category: Techniques, Methodologies and Equipment
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    in bulk milk and milk ultracentrifugate. In addition, ionic calcium and ionic magnesium concentration were determined by the Donnan membrane technique. We concluded that historical increase in milk yield and protein content in milk have resulted in correlated changes in casein content and the micellar salt fraction of milk. In addition, the essential nutrientsnutrientsSubject Category: Miscellaneous
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    , calcium, magnesium, and phosphorus in milk have increased the past 75 yr; therefore, the nutritional value of milk has improved.

    ISSN : 0022-0302

    DOI : 10.3168/jds.2012-6497

    Record Number : 20133311082

    Publisher : Elsevier Inc.

    Location of publication : Philadelphia

    Country of publication : USA

    Language of text : English

    Indexing terms for this abstract:

    Organism descriptor(s) : cattlecattleSubject Category: Organism Names
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    Descriptor(s) : analysisanalysisSubject Category: Techniques, Methodologies and Equipment
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    , animal fatanimal fatSubject Category: Commodities and Products
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    , bulk milkbulk milkSubject Category: Commodities and Products
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    , butterbutterSubject Category: Commodities and Products
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    , calciumcalciumSubject Category: Chemicals and Chemical Groups
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    , calcium phosphatescalcium phosphatesSubject Category: Chemicals and Chemical Groups
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    , caseincaseinSubject Category: Chemicals and Chemical Groups
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    , cheesescheesesSubject Category: Commodities and Products
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    , chromatographychromatographySubject Category: Techniques, Methodologies and Equipment
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    , compositioncompositionSubject Category: Properties
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    , dairy industrydairy industrySubject Category: Disciplines, Occupations and Industries
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    , dairy sciencedairy scienceSubject Category: Disciplines, Occupations and Industries
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    , fatfatSubject Category: Miscellaneous
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    , magnesiummagnesiumSubject Category: Chemicals and Chemical Groups
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    , micellesmicellesSubject Category: Miscellaneous
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    , milkmilkSubject Category: Commodities and Products
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    , milk compositionmilk compositionSubject Category: Miscellaneous
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    , milk fatmilk fatSubject Category: Commodities and Products
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    , milk productsmilk productsSubject Category: Commodities and Products
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    , milk proteinsmilk proteinsSubject Category: Chemicals and Chemical Groups
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    , milk yieldmilk yieldSubject Category: Properties
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    , nutrientsnutrientsSubject Category: Miscellaneous
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    , nutritive valuenutritive valueSubject Category: Properties
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    , phosphorusphosphorusSubject Category: Chemicals and Chemical Groups
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    , propertiespropertiesSubject Category: Properties
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    , protein contentprotein contentSubject Category: Properties
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    , saltssaltsSubject Category: Chemicals and Chemical Groups
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    , stabilitystabilitySubject Category: Properties
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    Identifier(s) : butterfat, calcium phosphate, dairy products, milk components, milk constituents, nutritional value, quality for nutrition

    Broader term(s) : BosbosSubject Category: Organism Names
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    , BovidaebovidaeSubject Category: Organism Names
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    , ruminantsruminantsSubject Category: Organism Names
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    , ArtiodactylaartiodactylaSubject Category: Organism Names
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    , mammalsmammalsSubject Category: Organism Names
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    , vertebratesvertebratesSubject Category: Organism Names
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    , ChordatachordataSubject Category: Organism Names
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    , animalsanimalsSubject Category: Organism Names
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    , eukaryoteseukaryotesSubject Category: Organism Names
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