Effects of different heat treatments on lysozyme quantity and antimicrobial activity of jenny milk

Journal of Dairy Science

Volumn 99, Issue 7, 2016, Pages 5173-5179

  Cosentino, C ^a   Labella, C ^a   Elshafie, H S ^a   Camele, I ^a   Musto, M ^a   Paolino, R ^a   D'Adamo, C ^a   Freschi, P ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Antimicrobial activity; Condensation; Jenny milk; Lysozyme; Pasteurization

Indexed keywords

ANTIINFECTIVE AGENT; LYSOZYME;

ANIMAL; CHEMISTRY; EQUIDAE; HEAT; MILK; PASTEURIZATION;

ANIMALS; ANTI-INFECTIVE AGENTS; EQUIDAE; HOT TEMPERATURE; MILK; MURAMIDASE; PASTEURIZATION;

EID: 84964901132     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-10702     Document Type: Article

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