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June 2013 (published: 01.06.2013)
Number 2(16)
Home > Issue > Effects of the increase of SCC of milk produced in Leningrad region on quantity and composition of milk proteins
Gunkova P.I.
Quantity and composition of milk proteins are known to be the key factors of milk quality. They determine such indicators as bioavailability of milk, yield and quality of dairy products. Quantity of milk proteins changes under the influence of a number of factors. Paper shows effects of the increase of SCC of milk produced in Leningrad region on quantity and composition of milk proteins.
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Keywords: milk proteins, casein, whey proteins, somatic cells
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.12
Effects of the increase of SCC of milk produced in Leningrad region on quantity and composition of milk proteins
Quantity and composition of milk proteins are known to be the key factors of milk quality. They determine such indicators as bioavailability of milk, yield and quality of dairy products. Quantity of milk proteins changes under the influence of a number of factors. Paper shows effects of the increase of SCC of milk produced in Leningrad region on quantity and composition of milk proteins.
Read the full article
Keywords: milk proteins, casein, whey proteins, somatic cells
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License