Abstract
The genetic variants of β-lactoglobulin undergo changes of conformation and molecular size as the pH is varied. These may help to explain some of the changes which occur in milk when it is processed.
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MCKENZIE, H., SAWYER, W. Effect of pH on β-Lactoglobulins. Nature 214, 1101–1104 (1967). https://doi.org/10.1038/2141101a0
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DOI: https://doi.org/10.1038/2141101a0
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