Some technological aspects of receiving whey proteins of cow milk. 5. Production of lactoferrine and lactoperxidase

This is the fifth publication of the seria of the articles devoted to the certain technological aspects of isolating whey proteins of cow milk. Different varieties of the ion-exchaging, metall-halating and affinity chromatography applied for receiving minor whey proteins - lactoferrine and lactoperoxidase are discussed.

whey proteins, lactoferrin, lactoperoxidase, affinity chromatography, ionexchange chromatography, hydrophobic chromatography