Milk fat globule membrane isolated from buttermilk or whey cream and their lipid components inhibit infectivity of rotavirus in vitro

Journal of Dairy Science

Volumn 96, Issue 6, 2013, Pages 3488-3497

  Fuller, K L ^a   Kuhlenschmidt, T B ^a   Kuhlenschmidt, M S ^a   Jimenez Flores R ^b   Donovan, S M ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Bovine milk; Focus forming unit assay; Rotavirus

Indexed keywords

ANTIVIRUS AGENT; GLYCOLIPID; GLYCOPROTEIN; LIPID;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DAIRY PRODUCT; DRUG EFFECT; FOOD PRESERVATION; ISOLATION AND PURIFICATION; MILK; MILK FAT GLOBULE; PATHOGENICITY; ROTAVIRUS;

ANIMALS; ANTIVIRAL AGENTS; CATTLE; CULTURED MILK PRODUCTS; FOOD, PRESERVED; GLYCOLIPIDS; GLYCOPROTEINS; LIPIDS; MILK; ROTAVIRUS;

BOVINAE; ROTAVIRUS;

EID: 84878114295     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-6122     Document Type: Article

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