N Li,R Richoux,M Boutinaud et al.
N Li et al.
Somatic cells are an important component naturally present in milk, and somatic cell count is used as an indicator of udder health and milk quality. The role of somatic cells in dairy processes and products is ill-defined in most studies be...
Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties [0.03%]
牛β-乳球蛋白/脂肪酸复合物：结合，结构和生物学性质
Solène Le Maux,Saïd Bouhallab,Linda Giblin et al.
Solène Le Maux et al.
Ligand-binding properties of β-lactoglobulin (β-lg) are well documented, but the subsequent biological functions are still unclear. Focusing on fatty acids/β-lg complexes, the structure-function relationships are reviewed in the light of...
Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks [0.03%]
绿茶补充对益生菌牛奶的微生物、抗氧化和感官特性的影响
Dorota Najgebauer-Lejko
Dorota Najgebauer-Lejko
Green tea and its constituents are known for a wide range of health-promoting properties. They may exert antimicrobial action but without altering lactic acid bacteria. The aim of the present study was to estimate the effect of green tea ad...
Health-promoting properties of bioactive peptides derived from milk proteins in infant food: a review [0.03%]
乳蛋白来源的活性肽在婴幼儿食品中的健康功效：综述式研究
Vassilios Raikos,Theodore Dassios
Vassilios Raikos
Milk proteins have attracted extensive interest in terms of their bioavailability following ingestion. Enzymatic digestion of dairy products generates numerous peptides with various biological activities. Both human milk and infant formulas...
Milk processing as a tool to reduce cow's milk allergenicity: a mini-review [0.03%]
牛奶处理作为降低牛奶过敏措施的方法：综述性文章
Guanhao Bu,Yongkang Luo,Fusheng Chen et al.
Guanhao Bu et al.
Milk processing technologies for the control of cow's milk protein allergens are reviewed in this paper. Cow's milk is a high nutritious food; however, it is also one of the most common food allergens. The major allergens from cow's milk ha...
Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review [0.03%]
甘露糖巨肽的化学和功能性质及其在检测乳中奶酪渗透掺假中的作用：综述
Neelima,Rajan Sharma,Yudhishthir Singh Rajput et al.
Neelima et al.
Glycomacropeptide (GMP) is a C-terminal part (f 106-169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It al...
Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec [0.03%]
魁北克省生鲜乳和特色奶酪中真菌微生物的特征研究
Karine Lavoie,Marilyne Touchette,Daniel St-Gelais et al.
Karine Lavoie et al.
The cheese microbial ecosystem is complex, and the presence of non-starter adventitious microorganisms in milk may have an influence on the organoleptic characteristics of cheese. The aim of this study was to analyze the composition and div...
Enhancing the in vitro Fe(2+) bio-accessibility using ascorbate and cold-set whey protein gel particles [0.03%]
使用抗坏血酸和冷凝乳清蛋白凝胶颗粒提高体外Fe(2+)生物可利用度
A H Martin,G A H de Jong
A H Martin
This paper investigates the possibility for iron fortification of food using a new preparation method for protein gel particles in which iron is entrapped in the presence of ascorbate using cold-set gelation. The effect of ascorbate on the ...
A highly sensitive sandwich ELISA for the determination of glycomacropeptide to detect liquid whey in raw milk [0.03%]
一种灵敏的夹心ELISA法测定糖巨肽以检测生乳中的液态乳清
Norma A Chávez,Juan Jauregui,Laura A Palomares et al.
Norma A Chávez et al.
Milk processing industries and distributors have problems with adulteration of liquid milk by the addition of bovine cheese whey. Recently, the detection of fraudulent manipulation of milk with whey has focused on the identification of glyc...