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Effects of heat treatment of cow's milk and whey on the nutritional quality and antigenic properties.
Recent experiments in guinea-pigs suggest that heat treatment applied during the manufacture of baby milk formulae reduces the immunological sensitising capacity of the cow's milk proteins. This immunological benefit must be weighed against possible damage that heat treatment may cause to the n...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1982
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1628049/ https://ncbi.nlm.nih.gov/pubmed/6983327 |
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