About: Effect of the lactation stage on concentration of whey proteins in caprine acid whey

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About: Effect of the lactation stage on concentration of whey proteins in caprine acid whey Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired caprine milk throughout the lactation. The results showed that the mean total protein (%), whey protein (g/100 g), and ?-lactoglobulin (ß-LG, g/100 g) contents of caprine milk were 2.75; 0,433; 0.119. The content of total protein as well as acid whey proteins throughout the lactation period was nearly constant and fluctuated about the middle value. The average ratio of whey to total protein for goat milk was 15.8 ? 2.61% for caprine milk and ranged from 12.98 – 20.80%. The total content of two major whey proteins (?-LA + ß-LG = GA) achieved on average 86.74 ? 2.23% from total whey protein in caprine milk. The main component of caprine acid whey proteins was ?-lactalbumin (?-LA), but at the very end of the lactation period the content of ß-LG increased steeply and the ß-LG/?-LA ratio reached the maximum value 1.94. This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired caprine milk throughout the lactation. The results showed that the mean total protein (%), whey protein (g/100 g), and ?-lactoglobulin (ß-LG, g/100 g) contents of caprine milk were 2.75; 0,433; 0.119. The content of total protein as well as acid whey proteins throughout the lactation period was nearly constant and fluctuated about the middle value. The average ratio of whey to total protein for goat milk was 15.8 ? 2.61% for caprine milk and ranged from 12.98 – 20.80%. The total content of two major whey proteins (?-LA + ß-LG = GA) achieved on average 86.74 ? 2.23% from total whey protein in caprine milk. The main component of caprine acid whey proteins was ?-lactalbumin (?-LA), but at the very end of the lactation period the content of ß-LG increased steeply and the ß-LG/?-LA ratio reached the maximum value 1.94. (en)
Title	Effect of the lactation stage on concentration of whey proteins in caprine acid whey Effect of the lactation stage on concentration of whey proteins in caprine acid whey (en)
skos:prefLabel	Effect of the lactation stage on concentration of whey proteins in caprine acid whey Effect of the lactation stage on concentration of whey proteins in caprine acid whey (en)
skos:notation	RIV/60460709:41210/12:54695!RIV13-MSM-41210___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM2672286101), Z(MSM6046070901)
http://linked.open...iv/cisloPeriodika	1-3
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Hejtmánková, Alena Pivec, Vladimír Trnková, Eva
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	133318
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/12:54695
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Caprine whey, Lactation stage, Total protein, ß-Lactoglobulin, ?-Lactalbumin (en)
http://linked.open.../riv/klicoveSlovo	?-Lactalbumin ß-Lactoglobulin Caprine whey Lactation stage Total protein
http://linked.open...odStatuVydavatele	NL - Nizozemsko
http://linked.open...ontrolniKodProRIV	[F1A10B94607A]
http://linked.open...i/riv/nazevZdroje	Small Ruminant Research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	105
http://linked.open...iv/tvurceVysledku	Pivec, Vladimír Hejtmánková, Alena Dragounová, Hedvika Trnková, Eva
http://linked.open...ain/vavai/riv/wos	0
http://linked.open...n/vavai/riv/zamer	Milk – an important part of healthy and safe nutrition Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje.
issn	0921-4488
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	41210

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