Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지

Physico-Chemical Characteristics of Mongolian Goat, Sheep and Cow Milk

  • Chuluunbat, Tsend-Ayush (Food Engineering and Biotechnology School at the Mongolian University of Science and Technology (MUST)) ;
  • Yoon, Yoh-Chang (Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Soo Yeon (Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2013.07.02
  • Accepted : 2013.09.15
  • Published : 2013.11.30
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Abstract

For purposes of substantiation of organizing measures on industrial processing of goat's and sheep's milk in Mongolia and the production of dairy products we have conducted the studied physico-chemical characteristics of the Mongolian goat's and sheep's milks especially to recognize amino acids, minerals and vitamins in the milk and compare with the Mongolian cow's milk. And also was studied fractional structure of goat's milk whey proteins.

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