Effect of total proteose-peptone content on the variability of bovine milk foaming property
Several authors demonstrated a strong linkage between proteose-peptones content and foaming properties of cow milk; this is of great interest for Italian dairy industries to create a new line of fresh milk characterized by a particular foaming property and, hence, particularly appreciate in catering...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2013-02-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/2632 |