Skimmed milk has a little more calcium than semi-skimmed, which in turn has a little more calcium than whole milk. The reason is simply that as the fat is removed, the watery proportion of the ...

Trypsin was immobilized on a variety of materials to improve digestion efficiency. However, because the immobilized trypsin will digest proteins during electrophoresis, direct immobilization of active ...

Fortunately I can put your mind at rest here, as the calcium in milk is actually very stable and unaffected by heating or processing. Neither do levels deteriorate when you leave milk open in the ...