Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

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

UDC 637.12

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

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