Assessment of milk quality during storage based on DNA extracted from milk
This study investigated the changes of DNA and milk quality during storage at temperatures of 2°C, 10°C and 20°C. Milk quality was assessed by measuring the milk protein, milk fat, lactose, pH and acidity. The quality of DNA extracted from milk was evaluated by monitoring DNA content, purity, and de...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1474265 |