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The aim of this review is to update the knowledge regarding the composition and properties of buffalo milk (BM). Buffalo milk has higher levels of fat, lactose, protein, ash and Ca, and vitamins A and C and lower levels of vitamin E riboflavin and cholesterol; an absence of carotene; and the...
Kinetic and thermodynamic studies were carried out at different time–temperature combinations in order to evaluate the suitability of alkaline phosphatase (ALP) and γ-glutamyl transferase (GGT) as markers for the heat treatment of milk. The average activities of the enzymes in bovine milk were...
This manuscript describes the in situ investigation of the rennet-induced aggregation of skim milk recombined with emulsion droplets stabilised with whey protein isolate (WPI) and sodium caseinate (NaCas) in isolation or in combination. The experiments were conducted with two levels of rennet as...
An understanding of coagulation and factors that affect cheese microstructure is important, as this microstructure influences cheese texture and flavour. Of particular importance to many producers is the loss of milk fat during the cheese-making process, which reduces the inherent value of the...
A method for the simultaneous determination of five 5′-mononucleotides in infant formula by capillary electrophoresis (CE) with ultraviolet detection was developed. The analysis was performed using a bare fused-silica capillary (75 μm, i.d. × 50.2 cm; effective length, 40 cm) with a separation...
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