Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology
作者： Laura Sanz Ceballos , Eva Ramos Morales , Gloria de la Torre Adarve , Javier Díaz Castro , Luís Pérez Martínez
DOI: 10.1016/J.JFCA.2008.10.020
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摘要: Abstract The aim of this study was to identify, under the best possible conditions, interspecific differences between proteins, fat and minerals in goat cow milk. protein fractions presented evident differences, especially concerning amount αS1-casein, which lower milk (62.8%; P 0.05). composition fats well-differentiated, mainly as concerns content medium-chain fatty acids (C6–14), were higher (28.8%; P
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