Aspects of the value and the limitations of milk protein as a food material
1978
Manson, Bill
Milk protein has unique nutritional characteristics which are a valuable addition to a number of acceptably traditional food forms. The main constituents of milk protein are listed. The essential amino acid contents of individual caseins, of whole milk protein, and of four other dietary proteins (egg, soya, wheat, fishmeal) are reported in tables. The chemistry of the phosphoprotein complex of bovine milk is explained. The palatability and acceptability of milk proteins in foods is briefly discussed.
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