Lamsal et al., Ames, United States. In J Food Sci, Feb 2016
UNASSIGNED: Milk protein concentrates with more than 80% protein (that is, MPC80) are underutilized as the primary protein source in high-protein nutrition bars as they impart crumbliness and cause hardening during storage.
Kamiński et al., Olsztyn, Poland. In Int J Food Sci Nutr, 2012
The obtained results lead to the following conclusion: the highest amount of beta-casomorphin-7 released from the hydrolyzed and processed milk is related to the beta-casein A1 allele, irrespective of a lactation period.
Laible et al., Hamilton, New Zealand. In Nat Biotechnol, 2003
To enhance milk composition and milk processing efficiency by increasing the casein concentration in milk, we have introduced additional copies of the genes encoding bovine beta- and kappa-casein (CSN2 and CSN3, respectively) into female bovine fibroblasts.