The Effect of Heat Treatment on Cow’s Milk Protein Profiles

Milk is a food of high nutritional value processed by heat treatment. Heat treatment of milk is a technological process designed to inhibit the growth of microorganisms and extend the shelf life of products. The heating process directly affects the molecular structure of whey proteins by the process...

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Detalles Bibliográficos
Autores principales: Čurlej, Jozef, Zajác, Peter, Čapla, Jozef, Golian, Jozef, Benešová, Lucia, Partika, Adam, Fehér, Alexander, Jakabová, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997899/
https://www.ncbi.nlm.nih.gov/pubmed/35407110
http://dx.doi.org/10.3390/foods11071023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997899/
https://www.ncbi.nlm.nih.gov/pubmed/35407110
http://dx.doi.org/10.3390/foods11071023

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