Effects of the increase of SCC of milk produced in Leningrad region on quantity and composition of milk proteins 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

РУС ENG

About the issue

Publications

2026 2025 2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

Rules for using information in the ITMO domain zone

Personal Data Processing Policy

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

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.
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

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2133
phone +7 (812) 480-02-72, e-mail: piapp@itmo.ru