The comparison of goat milk samples with 'null' and 'high' alpha-s1-casein content for some chemical (total solids, total protein, casein, fat, ash, Ca, P, pH) and rheological (r, K10, a30) characters confirms that milk of 'high type' has also higher content of total solids, total protein and casein, and a greater curd firmness.
Evoluzione nel corso della lattazione dei caratteri chimici e reologici del latte caprino a diverso tenore in alfa-s1-caseina
DI STASIO, Liliana;
1991-01-01
Abstract
The comparison of goat milk samples with 'null' and 'high' alpha-s1-casein content for some chemical (total solids, total protein, casein, fat, ash, Ca, P, pH) and rheological (r, K10, a30) characters confirms that milk of 'high type' has also higher content of total solids, total protein and casein, and a greater curd firmness.File in questo prodotto:
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