On the Fat-Globule Membrane Materials of Cow's Milk

The fat-globule membrane protein of cow's milk has been isolated, and its. electrophoretic properties studied. The cream was washed by diluting with nine volumes of 0.95% NaCl solution and reseparated after each dilution by means of a DeLaval cream separator. The fat-globule membrane protein was obtained after four washings. The fat-globule membrane protein was compared with casein, whey-protein and nonwahsed cream-protein on the basis of their electrophoretic properties. Generally, 2 to 3 components were observed in the electrophoretic mobility pattern of the fat-globule membrane protein. No positive identification of these components has been attempted from existing electro-phoretic evidence, but the fat-globule membrane protein was provisionally classified as either whey-protein (other than, β-lactoglobuline) or a protein with a whey-protein like nature.