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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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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Taylor & Francis Group
2011-03-01
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| Seria: | Italian Journal of Animal Science |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.aspajournal.it/index.php/ijas/article/view/2065 |
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