Chemical Composition of Milk and Milk Products

Author:

Mehta Bhavbhuti M.

Publisher

Springer Berlin Heidelberg

Reference68 articles.

1. Aneja RP, Mathur BN, Chandan RC, Banergee AK (2002) Technology of Indian milk products. A Dairy India Publication, New Delhi

2. Belitz HD, Grosch W, Schieberle P (2009) Food chemistry, 4th revised and extended edn. Springer, Berlin/Heidelberg, pp 498–545

3. Campagna S, Mathot AG, Fleury Y, Girardet JM, Gaillard JL (2004) Antibacterial activity of lactophoricin, a synthetic 23-residues peptide derived from the sequence of bovine milk component-3 of proteose peptone. J Dairy Sci 87:1621–1626

4. Chandan RC, Patel DA, Raul AA, Stephen PO (2008) Mammary gland and milk biosynthesis: nature’s virtual bioprocessing factory. In: Chandan RC (ed) Dairy processing & quality assurance. Wiley-Blackwell, Ames, pp 59–74

5. Christie WW (2003) Isolation, separation, identification and structural analysis of lipids. In: Barnes PJ (ed) Lipid analysis, 3rd edn. Oily Press, Bridgwater, pp 91–102

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