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

Keywords

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

Published in

Acta Universitatis Agriculturae Sueciae
2008, number: 2008:13
Publisher: Swedish University of Agricultural Sciences

SLU Authors

• Wedholm, Anna

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Publication identifier

• ISBN: 9789185913466

Permanent link to this page (URI)

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