𝔖 Bobbio Scriptorium
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Human milk fortifier in preterm babies: source of cow’s milk protein sensitization?

✍ Scribed by V. Vlieghe; A. D. Roches; A. Payot; C. Lachance; A. M. Nuyt

Book ID
110886897
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
74 KB
Volume
64
Category
Article
ISSN
0105-4538

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Zabadi was made from cow's milk incorporated with 10, 20 and 30% whey protein concentrate (WPC) or 2, 4 and 6% soy protein concentrate (SPC). Addition of WPC up to 20% or SPC up to 4% to cow's milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, tota