A2 milk as an alternative to goat milk in yoghurt production

The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analys...

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Principais autores:	V. Ladyka, M. Samilyk, L. Ladyka, A. Helikh, N. Bolgova
Format:	Artigo
Jezik:	Inglês
Izdano:	Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2020-10-01
Serija:	Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Teme:	a2 cow’s milk, a1 cow’s milk, goat’s milk, yogurt, physical and chemical indicators, organoleptic indicators.
Online dostop:	https://nvlvet.com.ua/index.php/food/article/view/4061
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