Variation of lactoferrin and whey protein fractions along different stages of milk technological processing at dairy plant level
Author:
Funder
Ministry of Environmental Protection
Publisher
Elsevier BV
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3. Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality;Bland;Journal of Dairy Science,2015
4. Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins;Bogahawaththa;Innovative Food Science & Emerging Technologies,2018
5. UV irradiation as a comparable method to thermal treatment for producing high quality stabilized milk whey;Buhler;LWT,2019
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