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Lactoperoxidase and thiocyanate contents of goats' milk during lactation

✍ Scribed by Paloma Zapico; P. Gaya; M. Nuñez; Margarita Medina


Book ID
115271658
Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
201 KB
Volume
11
Category
Article
ISSN
0266-8254

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The effect of the stage and number of lactations on the technological properties and cheesemaking capacity was studied in Murciano-Granadina goat's milk. Controls were done every month to evaluate the evolution of chemical composition and the values of the clotting properties which de®ne the milk qu