Characterization of casein phosphopeptides from fermented milk products.

  title={Characterization of casein phosphopeptides from fermented milk products.},
  author={Takeshi Kawahara and Kaori Aruga and Hajime Otani},
  journal={Journal of nutritional science and vitaminology},
  volume={51 5},
This study dealt with the potential of fermented milk products as a source of functional casein phosphopeptides (CPPs) using plain yogurts and Camembert cheeses. The CPPs were prepared by tryptic digestion from four commercially available plain yogurts (P1-P4), five Camembert cheeses (C1-C5), and raw milk. From portions with a 1-g protein content of the plain yogurts, the Camembert cheeses, and the raw milk, 171 mg, 139 mg, and 146 mg of CPPs were obtained, respectively. The Camembert cheeses… CONTINUE READING

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