EFFECT OF BUFFALO AND COW SKIM MILK FLOURIDIZATION ON: 2. SOME CHARACTERISTICS OF CASEIN MICELLES, PROTEOLYTIC DIGESTIBILITY AND MICROBIOLOGICAL PROPERTIES | ||||
| Egyptian Journal of Agricultural Sciences | ||||
| Volume 59, Issue 3, July 2008, Page 197-208 PDF (534.65 K) | ||||
| Document Type: Research articles | ||||
| DOI: 10.21608/ejarc.2008.216922 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| I. H. I. Abd El-Ghany; F. A.M. Ramadan | ||||
| Dairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt | ||||
| Keywords | ||||
| Buffalo’s skim milk; casein micelles, lactic acid cultures NaF; pathogenic bacteria , proteolytic digestion, weight and size, | ||||
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