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Non-Casein Proteins of Goat's Milk

Nature volume 195, pages 286–287 (1962)Cite this article

Abstract

EXISTENCE of genetically different types of β-lactoglobulin1,2, α-lactalbumin3 and β-casein4 have been demonstrated in cow's milk; but no genetic polymorphism was detected in the non-casein proteins of buffalo's milk5. We have investigated the probable occurrence of genetically controlled proteins in the non-casein fraction of goat's milk from which the β-lactoglobulin and ‘lactalbumin’ have been crystallized and some of their physicochemical properties examined.

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Authors and Affiliations

  1. Chemistry Department, Bose Institute, 93/1 Acharya Prafulla Chandra Road, Calcutta, 9

    A. SEN & SHILA CHAUDHURI

Authors
  1. A. SEN
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  2. SHILA CHAUDHURI
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SEN, A., CHAUDHURI, S. Non-Casein Proteins of Goat's Milk. Nature 195, 286–287 (1962). https://doi.org/10.1038/195286a0

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