Buffalo milk: proteins electrophoretic profile and somatic cell count

Water buffalo milk differs from the cow’s milk for greater fat and protein content, very important features in cheese making. Proteins, casein and whey-proteins in particular, are the most important factors determining cheese yield. Several previous research discussed the rule of SCC in co...

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Bibliographic Details
Main Authors: S. Mattii, B. Tommei, M. Pasquini
Format: Article
Published: Taylor & Francis Group 2011-03-01
Series:Italian Journal of Animal Science
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/2065