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Skim milk membrane lipids in relation to cool-ageing and heat treatment of buffalo milk.

Author(s) : SHARMA K. C., KAUR J., SINGH S.

Type of article: Article

Summary

Determination of lipid, cholesterol, phospholipid and neutral lipid structure of skim milk membranes achieved from raw milk, milk treated at 121 deg C for 15 minutes and milk stored at 4-6 deg C for 24 hours.

Details

  • Original title: Skim milk membrane lipids in relation to cool-ageing and heat treatment of buffalo milk.
  • Record ID : 1996-2360
  • Languages: English
  • Source: Indian J. Dairy Sci. - vol. 47 - n. 4
  • Publication date: 1994

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