Biological activity of bovine κ-caseino glycomacropeptide (GMP) has received much
attention in recent years. Research has focused on the ability of GMP to bind cholera and …

Equine milk has important nutritional and therapeutic properties that can benefit the diet of
the elderly, convalescent or newborn. The protein content of equine milk is lower than that of …

Gelation of milk proteins is the crucial first step in both cheese and yogurt manufacture.
Several types of milk gels are discussed, with an emphasis on recent developments in our …

A view of the structure of the casein micelle is given. It is built of submicelles, roughly
spherical aggregates of several casein molecules held together by hydrophobic bonds and …

B. Egg Proteins C. Plant Proteins D. Miscellaneous Proteins III. Bioactive Peptides Derived
from Food Proteins A. Biological Activities and Structures B. Potential Physiological …

Calf rennet, which consists of over 90% chymosin, is commonly used in cheese industries
for the curdling of milk. Various animal, plant and microbial sources have been exploited as …

Milk and dairy products are very important in Mediterranean diet because of their health
promoting and organoleptic properties. In many developing countries, goat rearing has a …

Casein micelles in milk are stabilized by a polymer brush made up mainly of the protein κ-
casein. This protein carries several carboxylic acid groups which are hydrolysed under …

The first part of the present review is focused on structural aspects concerning the so far
studied casein fractions of various origins: they are compared to the four classical major …

After milk has been treated with chymosin or other milk coagulating enzymes, there is little
apparent reaction for some time. and then the milk coagulates rapidly. This phenomenon …