The separation of major components of the casein of bovine milk by electrophoresis in a density gradient

1. Zonal electrophoresis in a column stabilized by a density gradient has been applied to the small-scale fractionation of the proteins of the casein complex of cow's milk. 2. The α_s- and β-fractions from the milk of individual Ayrshire cows have been shown to behave as single homogeneous proteins on electrophoresis at two pH values in starch gels. 3. The α_s-fraction has been found to be indistinguishable from α_s-casein prepared by Ca²⁺ fractionation of the same milk samples. 4. On the evidence of their electrophoretic behaviour in starch gels and their elementary analyses, α₁- and α_s-casein are concluded to be substantially the same protein.