Free fat in milk
- Authors: Lepilkina O.V1, Smykov I.T1, Loginova I.V1
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Affiliations:
- Issue: No 3 (2014)
- Pages: 50-51
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288710
- ID: 288710
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Abstract
In the article results of the study of the mechanical and temperatures effects on formation and quantity of free fat in milk in the course of milk processing into milk products are given.
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About the authors
O. V Lepilkina
Email: mail@vniims.info
I. T Smykov
Email: mail@vniims.info
I. V Loginova
Email: mail@vniims.info
References
- Горбатова К.К. Биохимия молока и молочных продуктов. - СПб.: ГИОРД, 2004.
- Петров А.Н., Борисова А.А. и др. Свободный жир в продуктах на молочной основе: новое в методике определения // Молочная промышленность. 2011. № 4.
- Радаева И.А., Чекулаева Л.В. и др. Окисление липидов и порча молочных продуктов // Переработка молока. 2012. № 10.
- Evers J.M. The milkfat globule membrane-compositional and structural changes post secretion by the mammary secretory cell // Int. Dairy J., 2004. V. 14, I. 8. P. 661-674.
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