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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 ...