Cows milk protein genotypes: quality and stability of raw milk, pasteurized milk and fermented milk

Authors
Vegarud, GE Langsrud, T Brovold, MJ Devold, TG Henriksen, BO Oyaas, J Alestrom, P Lien, S Steine, T Rogne, S
Citation
Ge. Vegarud et al., Cows milk protein genotypes: quality and stability of raw milk, pasteurized milk and fermented milk, INT DAIRY J, 9(3-6), 1999, pp. 399-400
Citations number
6
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL DAIRY JOURNAL
ISSN journal
09586946 → ACNP
Volume
9
Issue
3-6
Year of publication
1999
Pages
399 - 400
Database
ISI
SICI code
0958-6946(199903/06)9:3-6<399:CMPGQA>2.0.ZU;2-Y
Abstract
The influence of milk protein genetic variants on the quality, composition and technological properties of milks from Norwegian Red cattle has been st udied. Results are reported for a small sample of 55 cows. (C) 1999 Elsevie r Science Ltd. All rights reserved.