Characteristics of fermented ewe’s milk product with an increased ratio of natural whey proteins to caseins

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• 作者：Dr. Agata Lasik^a ; ^{alasik@up.poznan.pl} ; Jan Pikul^b ; Małgorzata Majcher^c ; Małgorzata Lasik-Kurdyś^d ; Piotr Konieczny^a
• 关键词：Ewe&rsquo ; s milk ; Whey proteins ; Membrane processing ; Fermentation
• 刊名：Small Ruminant Research
• 出版年：2016
• 出版时间：November 2016
• 年：2016
• 卷：144
• 期：Complete
• 页码：283-289
• 全文大小：652 K
• 卷排序：144

文摘

New dairy product can be develop by using ewe’s milk especially for production functional fermented beverages. Membrane separation is an interesting method for isolating bioactive compounds from milk. Native whey proteins as high biological value components can be used for functional fermented milk production.