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Buffalo milk: proteins electrophoretic profile and somatic cell count
Water buffalo milk differs from the cow’s milk for greater fat and protein content, very important features in cheese making. Proteins, casein and whey-proteins in particular, are the most important factors determining cheese yield. Several previous research discussed the rule of SCC in co...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Taylor & Francis Group
2011-03-01
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| シリーズ: | Italian Journal of Animal Science |
| 主題: | |
| オンライン･アクセス: | http://www.aspajournal.it/index.php/ijas/article/view/2065 |
| タグ: |
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