Colostrum in cheese milk: Effects on physicochemical and microbiological characteristics of milk, whey and fresh cheese

D. Sánchez-Macías; Byron Adrián Herrera Chávez; Luci Quevedo-Barreto; Alexis Maldonado-Bonifaz; Álex González-Castillo; Antonio José Trujillo Mesa

doi:10.1016/j.idairyj.2024.105957

JOURNAL ARTICLE

Colostrum in cheese milk: Effects on physicochemical and microbiological characteristics of milk, whey and fresh cheese

D. Sánchez-Macías Byron Adrián Herrera Chávez Luci Quevedo-Barreto Alexis Maldonado-Bonifaz Álex González-Castillo Antonio José Trujillo Mesa

Year: 2024 Journal: International Dairy Journal Vol: 155 Pages: 105957-105957 Publisher: Elsevier BV

DOI: 10.1016/j.idairyj.2024.105957

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Keywords:

Colostrum Food science Cheesemaking Chemistry Lactose Whey protein Mesophile Cheese ripening Total dissolved solids Nutraceutical Composition (language) Biology Bacteria Ripening

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Animal health and immunology

Health Sciences → Veterinary → Small Animals

Gastrointestinal disorders and treatments

Health Sciences → Medicine → Surgery

Viral gastroenteritis research and epidemiology

Health Sciences → Medicine → Infectious Diseases

Colostrum in cheese milk: Effects on physicochemical and microbiological characteristics of milk, whey and fresh cheese

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Citation History

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