Doctoral thesis, 2008
Variation in milk protein composition and its importance for the quality of cheese milk
Wedholm, AnnaKeywords
cow milk; milk protein; proximate composition; casein; whey protein; dairy cows; pasteurizing; cheese; coagulation; peptides; proteolysis; plasmin; peptidasesPublished in
Acta Universitatis Agriculturae Sueciae2008, number: 2008:13
ISBN: 9789185913466
Publisher: Dept. of Food Science, Swedish University of Agricultural Sciences
Authors' information
Wedholm, Anna
Swedish University of Agricultural Sciences, Department of Food Science
URI (permanent link to this page)
https://res.slu.se/id/publ/17777