Effects of milk treatment regimes onthe composition of functional curds protein

Authors: Ponomarev A.N.¹, Merzlikina A.A.¹, Kurchenko V.P.¹, Gavrilenko N.V.¹, Ponomaryov AN¹, Merzlikina AA¹, Kurchenko VP¹, Gavrilenko NV¹
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Issue: No 7 (2011)
Pages: 30-31
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/326605
ID: 326605

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Properties of the curds samples have been studied in relation with the way of the initial milk treatment.

milk, curds, composition of protein

Остерман Л. А. Методы исследования белков и нуклеиновых кислот. Электрофорез и ультрацентрифугирование. -М.: Наука, 1981.
Практическая химия белка/пер. с англ.; под ред. А. Дарбре. - М.: Мир, 1989.
Lowry O. H., Rosebrough N. J., Farr A. L., Randall R. J. // J. Biol. Chem. 1951. V. 193.

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