Effects of 1 year long-term freezing with different preservatives on milk cholesterol, progesterone and lactoferrin determination
Author:
Affiliation:
1. Physiology Weihenstephan; Technische Universitaet Muenchen; Weihenstephaner Berg 3 85354 Freising Germany
2. ZIEL - Research Center for Nutrition and Food Sciences; Technische Universitaet Muenchen; Weihenstephaner Berg 3 85354 Freising Germany
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference19 articles.
1. Effect of preservatives on the accuracy of mid-infrared milk component testing;Barbano;Journal of Dairy Science,2010
2. Influence of shipping container, preservative, and breed on analysis of milk components of shipped samples;Bertrand;Journal of Dairy Science,1996
3. Effects of induced energy deficiency on lactoferrin concentration in milk and the lactoferrin reaction of primary bovine mammary epithelial cells in vitro;Danowski;Journal of Animal Physiology and Animal Nutrition,2012
4. Effect of storage and heat on antimicrobial proteins in human milk;Evans;Archives of Disease in Childhood,1978
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1. A review of the biological activities of lactoferrin: mechanisms and potential applications;Food & Function;2024
2. Effect of technological treatments on bovine lactoferrin: An overview;Food Research International;2018-04
3. Temporal variation of milk fat globule diameter, fat and cholesterol content and milk epithelial cell gene expression in dairy cows;International Journal of Dairy Technology;2015-05-07
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