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The content and composition of protein in creamery milks in south-west Scotland

Published online by Cambridge University Press:  01 June 2009

D. Thomas Davies  and
Andrew J. R. Law
D. Thomas Davies
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
Andrew J. R. Law
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
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Summaary

The content and composition of protein in milk samples from creameries in south-west Scotland were determined over a period of 12 months. The composition of the whole casein was expressed in terms of αsl-, β-, κ-, αs2- and γ-caseins, and that of the total milk serum protein in terms of β-lactoglobulins (β-lg), α-lactalbumins, bovine serum albumin, and a mixture of immunoglobulins, proteose-peptone component 3 and lactoferrin (IPL). Concentrations of the individual caseins varied appreciably and for most, concentration was closely correlated with and showed the same seasonal pattern as total casein concentration. Concentrations of the milk serum proteins also varied but only those of β-lg and the IPL fraction were closely correlated with that of total milk serum protein and seasonal trends were not marked. Relative amounts of the individual proteins, on the other hand, showed smaller variations and so throughout the experimental period the milks contained a protein complex of comparatively constant composition. Because of this comparative constancy it would appear that seasonal variations in milk properties in south-west Scotland are unlikely to be determined to a major extent by milk protein composition, but could be more affected by protein concentration.

Type
Original Articles
Information
Journal of Dairy Research , Volume 47 , Issue 1 , February 1980 , pp. 83 - 90
Copyright
Copyright © Proprietors of Journal of Dairy Research 1980

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