Improvement of the biological value of curds


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详细

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

参考

  1. 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.
  2. Aimutis W.R. Bioactive properties of milk proteins with particular focus on anticario-genesis // J. Nutr. 2004. № 1.
  3. 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.
  4. 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.
  5. Levay P.F. Lactoferrin: a general review / P.F. Levay, M. Viljoen // Hacmatologica. 1995. № 80.

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