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Short Communication: Associations Between Blood Calcium Status at Calving and Milk Yield in Dairy Cows
blood plasma concentration hypocalcemia milk yield
2008/8/6
The purpose of the present study was to estimate the effect of total blood plasma calcium (TBPCC) concentration at calving on milk yield in dairy cows. Data originated from 153 dairy cows in 27 herds ...
Depletion of Whey Proteins and Calcium by Microfiltrationof Acidified Skim Milk Prior to Cheese Making
calcium composition microfiltration whey protein
2008/3/31
Pasteurized skim milk was microfiltered (0.2-µm membrane) on a system equipped to provide uniform transmembrane pressure of 262 kPa (inlet:outlet pressure differential of 138 kPa, and crossflow ...
Preparation of Phosphopeptides Derived from s-Casein and ß-Casein Using Immobilized Glutamic Acid-Specific Endopeptidase and Characterization of Their Calcium Binding
casein phosphopeptides immobilized enzyme glutamic acid-specific endopeptidase calcium binding
2008/3/28
Phosphopeptides that were derived from s-CN or ß-CN were prepared with immobilized glutamic acid-specific endopeptidase, and their Ca2+ binding was characterized. s-Casein or ß-CN was hydr...
Calcium Binding of Phosphopeptides Derived from Hydrolysis of a s-Casein or ß-Casein Using Immobilized Trypsin
casein immobilized trypsin casein phosphopeptide calcium binding
2008/3/28
Calcium binding to casein phosphopeptides that were derived from s-CN or ß-CN was studied. Purified s-CN or ß-CN was prepared from fresh skim milk using an anion-exchange column. Peptides ...
Properties of Gels Induced by Heat, Protease, Calcium Salt, and Acidulant from Calcium Ion-Aggregated Whey Protein Isolate
aggregation of whey proteins gelation microstructure calcium
2008/3/28
Gelation that was induced by heat, protease, calcium salt, or acidulant from a solution of Ca2+- aggregated whey protein was investigated by analyses of the rheological, textural, and microstructural ...
Aggregation Induced by Calcium Chloride and Subsequent Thermal Gelation of Whey Protein Isolate
whey proteins aggregation gelation calcium
2008/3/28
The aggregation of whey proteins that was induced by CaCl2 was investigated by measuring turbidity and aggregate size. The effect of the aggregation on thermal gelation was determined by measuring gel...
Effect of Alkaline Earth Metals on the Crosslinking of Casein by Micellar Calcium Phosphate
casein micelle calcium phosphate crosslinking
2008/3/23
Artificial casein micelles were prepared by adding 20 to 30 mM calcium, 17 to 22 mM phosphate, and 10 mM citrate to whole casein solutions. To casein micelles, 2.5 to 10 mM magnesium, strontium, or ba...
Effect of Modification of Amino Groups on Crosslinking of Casein by Micellar Calcium Phosphate
casein micelle calcium phosphate crosslinking
2008/3/22
Bovine s1-CN was acetylated, succinylated, and citraconylated. Artificial casein micelles (s1--CN micelles) were prepared at a casein concentration of 2.5% with 20 to 50 mM calcium, 17 to 27 mM phosph...
Dairy Calcium, Bone Metabolism, and Prevention of Osteoporosis
calcium intake bone mineral content peak bone mass osteoporosis
2008/3/22
Single-photon absorptiometry was used to measure the bone mineral content of young adults, osteoporotic patients, and age-matched controls without bone disease. A retrospective dietary survey was made...
Modeling Calcium-induced Solubility in Caprine Milk Caseins Using a Thermodynamic Linkage Approach
calcium binding caprine casein s1-casein thermodynamic linkage
2008/3/19
The phenomena of calcium-induced precipitation of bovine and caprine whole caseins (salting out) and the resolubilization of these proteins at higher calcium concentrations (salting in) are thermodyna...
Comparison of Calcium-Induced Associations of Bovine and Caprine Caseins and the Relationship of s1-Casein Content to Colloidal Stabilization: A Thermodynamic Linkage Analysis
colloidal stability calcium binding casein thermodynamic linkage analysis
2008/3/19
In milk, s1-, s2-, ß-, and -caseins undergo association into colloidal complexes (casein micelles) that are visible with the electron microscope. Hydrophobic interactions and Ca2+ bonding are am...
Axial Compression Properties of Calcium Caseinate Gels
texture kamaboko surimi gels rheology
2008/3/18
The wide range of physicochemical and functional properties of caseins and caseinates, as well as their bland flavor, make them an excellent protein source for the creation of formulated foods, either...