Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows-Reference-Cited by-同舟云学术

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Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows

Published:2011-10 Issue:10 Volume:94 Page:4787-4799
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Frederiksen P.D.,Andersen K.K.,Hammershøj M.,Poulsen H.D.,Sørensen J.,Bakman M.,Qvist K.B.,Larsen L.B.

Funder

Cattle Research Center

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference39 articles.

1. Separation and quantification of bovine milk proteins by reversed-phase high-performance liquid chromatography;Bobe;J. Agric. Food Chem.,1998

2. Validation of a new reversed-phase high-performance liquid chromatography method for separation and quantification of bovine milk protein genetic variants;Bonfatti;J. Chromatogr. A,2008

3. Quantification of bovine casein fractions by direct chromatographic analysis of milk: Approaching the application to a real production context;Bonizzi;J. Chromatogr. A,2009

4. Invited review: Milk protein polymorphisms in cattle: Effect on animal breeding and human nutrition;Caroli;J. Dairy Sci.,2009

5. Determination of the proportion of κ-casein hydrolyzed by rennet on coagulation of skim-milk;Chaplin;J. Dairy Res.,1980

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