Raw Cow Milk Protein Stability under Natural and Technological Conditions of Environment by Analysis of Variance

Heat stability (HS) is substantial technology property of raw milk. Analysis of sources of HS variation and its regular monitoring can contribute to creating higher added value in the dairy industry. The goal of this analysis was to assess the practice sources of raw cow milk HS variability on the r...

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Detalles Bibliográficos
Autores principales: Hanuš, Oto, Kučera, Josef, Samková, Eva, Němečková, Irena, Čítek, Jindřich, Kopec, Tomáš, Falta, Daniel, Nejeschlebová, Hana, Rysová, Lucie, Klimešová, Marcela, Elich, Ondřej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470998/
https://www.ncbi.nlm.nih.gov/pubmed/34574124
http://dx.doi.org/10.3390/foods10092017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470998/
https://www.ncbi.nlm.nih.gov/pubmed/34574124
http://dx.doi.org/10.3390/foods10092017

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