Proteomics Analysis Reveals Altered Nutrients in the Whey Proteins of Dairy Cow Milk with Different Thermal Treatments

Thermal treatments of milk induce changes in the properties of milk whey proteins. The aim of this study was to investigate the specific changes related to nutrients in the whey proteins of dairy cow milk after pasteurization at 85 °C for 15 s or ultra-high temperature (UHT) at 135 °C for 15 s. A to...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Yangdong, Min, Li, Zhang, Sheng, Zheng, Nan, Li, Dagang, Sun, Zhihua, Wang, Jiaqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347753/
https://www.ncbi.nlm.nih.gov/pubmed/34361782
http://dx.doi.org/10.3390/molecules26154628

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347753/
https://www.ncbi.nlm.nih.gov/pubmed/34361782
http://dx.doi.org/10.3390/molecules26154628

Ejemplares similares