Effect of UV-C light irradiation on the structure and microbiological quality of whey from bovine milk.
Effect of UV-C light irradiation on the structure and microbiological quality of whey from bovine milk.
Author(s): CORDEIRO, C. S.; CARDOSO, D. R.; CAVALLINI, D. C. U.; NASSU, R. T.
Summary: Whey from bovine milk has mainly B-lactoglobulin (B-L) and α-lactoalbumin (α-L) proteins in its composition, being a food with elevated nutritional value.
Publication year: 2022
Types of publication: Abstract in annals or event proceedings
Keywords: Digestibility, Irradiation, Microbiology, Proteins
Observation
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