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Dairy Farming Applications

  • Determination of whey proteins in milk samples by capillary gel electrophoresis

    One of the tests for authenticity of milk and dairy foods is the qualitative and quantitative composition of whey proteins and their ratio. Caseins dominate in cow’s milk before its processing (about 80% of total protein), whereas caseins are almost absent in the whey composition whose main components are the following: β-lactoglobulins α-lactalbumin bovine serum albumin immunoglobulins lactoferrin and other minor proteins.

    By Lumex Instruments Group based in Mission, BRITISH COLUMBIA (CANADA).

  • Triacylglycerol lipase for Dairy processing

    It is a triacylglycerol lipase enzyme produced by the controlled fermentation of Candida rugosa,suitable for processing dairy fats and oils. https://www.creative-enzymes.com/product/Triacylglycerol-Lipase-For-Dairy-Processing_12.html

    By Creative Enzymes based in Shirley, NEW YORK (USA).

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