A comprehensive review on the composition and properties of buffalo milk

Author:

Abd El-Salam Mohamed H.,El-Shibiny Safinaz

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Reference212 articles.

1. Abd El-Gawad IA, El-Abd MM, Ragab FH, El-Aasar MA (1988) Study on vitamin B2 in milk and some milk products. Egypt J Food Sci 16:175–192

2. Abd El-Gawad IA, El-Sayed EM, Mahfouz MB, Abd El-Salam AM (1996) Changes of lactoferrin concentration in colostrum and milk from different species. Egypt J Dairy Sci 24:197–308

3. Abd El-Hamid LB, Khader AE (1982) Size distribution of fat globules in buffalo, cow, goat and sheep milk. Egypt J Dairy Sci 10:43–46

4. Abd El-Hamid LB, Mahran GA, Shehata AE, Osman ShG (1977) Lipase activity in buffaloes milk 2. Effect of feeding system, animal age and milking phase and meal. Egypt J Dairy Sci 5:7–10

5. Abd El-Hamid LB, Amer SN, Zedan AN (1981) Rennet coagulation time of goat’s, sheep’s, buffaloes’ and cow’s milk. 2- Effect of some additives. Egypt J Dairy Sci 9:137–142

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