Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
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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