Effect of UV-C light irradiation on the structure and microbiological quality of whey from bovine milk.

Effect of UV-C light irradiation on the structure and microbiological quality of whey from bovine milk.

Whey from bovine milk has mainly B-lactoglobulin (B-L) and α-lactoalbumin (α-L) proteins in its composition, being a food with elevated nutritional value.

Saved in:
Bibliographic Details
Main Authors: CORDEIRO, C. S., CARDOSO, D. R., CAVALLINI, D. C. U., NASSU, R. T.
Other Authors: CECÍLIA S. CORDEIRO, UNESP; DANIEL R. CARDOSO, USP; DANIELA C. U. CAVALLINI, UNESP; RENATA TIEKO NASSU, CPPSE.
Format: Anais e Proceedings de eventos biblioteca
Language:Ingles
English
Published: 2022-08-17
Subjects:Irradiation, Microbiology, Proteins, Digestibility,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145523
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Whey from bovine milk has mainly B-lactoglobulin (B-L) and α-lactoalbumin (α-L) proteins in its composition, being a food with elevated nutritional value.

Similar Items