Comparison on properties between normal and A2 bovine milk fermented using commercial bacteria mixed with/without two probiotics from human milk
Yajuan Wang, Kaibo Feng, Junhao Jin, M. Safian Murad, Guangqing Mu, Xiaomeng Wu
Topics & Concepts
Food scienceFermentationBovine milkFermented milk productsChemistryUltrafiltration (renal)CaseinBacteriaCamel milkLactic acidBiologyChromatographyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesInfant Nutrition and Health