Improvement of the biological value of curds

Authors: Il'ina A.M.¹, Komolova G.S.¹, Golubeva L.V.¹, Ponomarev A.N.¹, Merzlikina A.A.¹, Il'ina AM¹, Komolova GS¹, Golubeva LV¹, Ponomarev AN¹, Merzlikina AA¹
Affiliations:
Issue: No 4 (2011)
Pages: 74-75
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/326689
ID: 326689

Cite item

Full Text

Open Access
Restricted Access

Access granted
Restricted Access

Subscription Access

In the article information is given about possibility to fortify curds received by separate method with biologically active complex

way, fortification, curds, biologically active complex

Abd El-Gawad I. A. Changes of lactoferrin concentration in colostrum and milk from different species. Egypt / I.A. Abd El-Gawad, M. El-Sayed Elham, M.B. Mahfouz, A. MAbd El-Salam // J. Dairy ScL. 1996. № 2.
Aimutis W.R. Bioactive properties of milk proteins with particular focus on anticario-genesis // J. Nutr. 2004. № 1.
Klaas D. Lactoperoxidase: physico-chemical properties, occurrence, mechanism of action and applications / D. Klaas, K. Kassendrager, A.C.M. van Hooijdonk // British Journal of Nutrition. 2000. V. 84.
Farrell H. M. Nomenclature of the Proteins of Cows' Milk-Sixth Revision / H. M. Farrell, Jr. R. Jimenez-Flores, G.T. Bleck, E.M. Brown, J.E. Butler, L.K. Creamer, C.L. Hicks, C.M. Hollar, K.F. Ng-Kwai-Hang, and H.E. Swaisgood // J. Dahy Sci. vol-87.
Levay P.F. Lactoferrin: a general review / P.F. Levay, M. Viljoen // Hacmatologica. 1995. № 80.

Supplementary Files

Action

1. JATS XML