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Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
(Wiley Blackwell Publishing, Inc, 2002-08)
The aim of this work was to study the influence of milk-clotting enzymes on whey starter culture and hard cheese-making. Four cheeses were simultaneously prepared per cheese-making day, and the experiment repeated on eight ...
Short communication: Characterization of the milk protein expression profiles in dairy buffaloes with and without subclinical mastitis
(2020-03-01)
The aim of this study was to characterize the proteins present in milk whey from buffaloes with and without subclinical mastitis using a proteomic approach to identify differentially expressed proteins as potential biomarkers ...
Evaluation of concentrated milk whey as a supplement for SF9 Spodoptera frugiperda cells in culture
(Univ Catolica De ValparaisoValparaisoChile, 2006)
Histomorphometric analysis of the healing process after the replantation of rat teeth maintained in bovine milk whey and whole milk
(2017-12-01)
Background/Aim: In cases of tooth avulsion, a minimal extra-alveolar dry storage period or the use of a suitable storage medium is crucial to maintaining the vitality of the periodontal ligament. Whey has similar properties ...
Determinação de GMP e CMP* no leite por métodos espectrofotométrico (ANSM) e cromatográfico (HPLC) - parâmetros metodológicos (*glicomacropeptídeo e caseinomacropeptídeo)
(2012-08-30)
Glycomacropeptide is a glycosilated fraction of bovine kappa-casein that remains soluble when milk is clotted by rennin. Determinations of milk sialic acid content are useful because its concentration reflects the amount ...
Determinação de GMP e CMP* no leite por métodos espectrofotométrico (ANSM) e cromatográfico (HPLC) - parâmetros metodológicos (*glicomacropeptídeo e caseinomacropeptídeo)
(2012-08-30)
Glycomacropeptide is a glycosilated fraction of bovine kappa-casein that remains soluble when milk is clotted by rennin. Determinations of milk sialic acid content are useful because its concentration reflects the amount ...
Effects of high-pressure homogenisation on physicochemical characteristics of partially skimmed milk
(Wiley-blackwellHobokenEUA, 2014)
Physicochemical properties of caprine and commercial bovine whey protein concentrate
(Springer, 2019-06)
Whey protein from caprine milk, a by-product of cheese manufacturing, was recovered by ultrafiltration technology and dried by lyophilization. A caprine whey protein concentrate (WPCc) with 64.60% of protein content was ...
Protective effect of bovine milk whey protein concentrate on the ulcerative lesions caused by subcutaneous administration of indomethacin
(Mary Ann Liebert IncLarchmontEUA, 2004)
Distribution, stability, and protein interactions of Aflatoxin M1 in fresh cheese
(2017)
Aflatoxin M1 (AFM1), a metabolite resulting from the hepatic metabolism of aflatoxin B1, is a potential carcinogen that can be found in milk, cheese, and others dairy products. In this work, we aimed to elucidate the ...