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Cholesterol oxidation during storage of UHT-treated bovine and caprine milk

✍ Scribed by Pikul, Jan; Rudzińska, Magdalena; Teichert, Joanna; Lasik, Agata; Danków, Romualda; Przybylski, Roman


Book ID
122545747
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
305 KB
Volume
30
Category
Article
ISSN
0958-6946

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Proteolytic degradation and distribution of caseins and whey proteins between the soluble and colloidal phases were studied in six batches of commercial UHT milk (three skim and three whole milks) during storage at 25 AE 2 °C. For that purpose, at 30 day intervals, milk samples were ultracentrifuged