Influence of treatment pasteurization to polypeptide composition of milk
Автор: Balakireva J.V., Zaitsev C.Y., Karimova F.G., Akulov A.N., Ahmadullina F.U.
Статья в выпуске: 3 т.207, 2011 года.
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The changes of the polypeptide compositions of cow and goat milk during pasteurizations were investigated. Some 1DE and 2DE data testified the less thermal stability of the goat milk in comparison to the cow milk. Minimal destruction of the native polypeptides of goat milk was occurred at 76 0C during 5 min. of pasteurizations.
Biochemistry of milk, pasteurization, polypeptide composition
Короткий адрес: https://sciup.org/14287310
IDR: 14287310
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