Now showing items 1-3 of 3
Capture of lactoferrin and lactoperoxidase from raw whole milk by cation exchange chromatography
(University of Canterbury. Chemical and Process Engineering., 2005)
The production of high-value dairy proteins such as lactoferrin and lactoperoxidase normally requires extensive pre-treatments of milk to remove fat and caseins by centrifugation, precipitation, Ca ²⁺ chelation and/or ...
Intensification of minor milk protein purification processes
(University of Canterbury. Chemical and Process Engineering., 2006)
The performance of a robotic system that extracts proteins directly from the milk of individual cows on-farm is described. Batch extraction of proteins is demonstrated and extraction yields modelled, indicating that on-farm ...
Extraction of High-Value Minor Proteins from Milk
(University of Canterbury. Chemical and Process Engineering, 2009)
Various methods for extraction and analysis of high value minor proteins (lactoferrin, lactoperoxidase and immunoglobulins) directly from raw milk were explored. Extraction, purification and analysis of high-value minor ...