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A variety of proteins contributes greatly to the unique nutritional and functional quality of dairy cow milk. Particularly, milk casein content and composition have substantial influence on the proces...
The milk freezing point (MFP) is used for the control of milk food chain quality especially for possible adulteration with water. A crucial issue is the acceptance of the legislative discrimination li...
The fatty acid (FA) composition of bulk milk fat was examined on three mountain dairy farms in the Czech Republic. Milk samples were collected in the period of indoor grass silage feeding (November朅pr...
The concentration (c) of free fatty acids (FFAs) in milk is an indicator of dairy cow nutrition, milk straining, its bacterial contamination and storage quality. High FFA concentrations (cs) caused by...
The aim of the paper was to evaluate the effect of the cow age group and lactation stage on the count of somatic cells in cow milk. The analysis was made based on the breeding documentation of 11359 t...
The manuscript presents the application of an animal model, Balb/c mice, in studies aimed at identifying among enzymatic hydrolysates of sodium caseinate and whey proteins the product with the most ...
The study was designed to evaluate the seasonal influences on cross-bred cow milk composition and paneer yield in Dhauladhar mountain range of sub-himalayan region. Fifty samples from each season were...

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