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
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ISSN:2310-1164

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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

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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