Variation in milk protein composition and its importance for the quality of cheese milk

Nyckelord

cow milk; milk protein; proximate composition; casein; whey protein; dairy cows; pasteurizing; cheese; coagulation; peptides; proteolysis; plasmin; peptidases

Publicerad i

Acta Universitatis Agriculturae Sueciae
2008, nummer: 2008:13
Utgivare: Swedish University of Agricultural Sciences

SLU författare

• Wedholm, Anna

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

Publikationens identifierare

• ISBN: 9789185913466

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/17777