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Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
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Changes in milk fat globule membrane proteome after pasteurization in human, bovine and caprine species

Ying Ma1, Lina Zhang1, Yanyan Wu2

  • 1State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.

Food Chemistry
|January 7, 2019
PubMed

Keywords:
BovineCaprineHumanMilk fat globule membrane proteomePasteurization

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