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Original Articles

Changes in the amino acid composition of buffalo milk after chemical activation of its lactoperoxidase system

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Pages 1050-1052 | Published online: 15 Mar 2016

References

  • Dimitrov, T. 2006. Study upon the quality. microflora. technological properties and the changes throughout the storage of different types of milk. Ph. D. thesis.
  • Dimitrov, T., Boycheva, S., Pavlov, A., Slavova, S., Zheleva, N.. 2006. Preservation of buffalo milk through activation of its natural inhibiting system (LPS). I. Chemical activation of milk LPS. Animal Science (Sofia). 63(2)- 73–75.
  • Zheleva, N., 2004. Biological and technological properties of Bulgarian Murrah buffalo milk for the production of dairy products. Ph. D. thesis.
  • IDF. 1988. Code of practice for preservation of raw milk by lactoperoxidase system.. IDF Bulletin N° 234.
  • Mikailoglu, A. M., Bayramoglu, I. T., Velioglu, A. O., 2005. Amino Acid ingredient of milk azeri buffalo. YYU Vet Fak Derg. 16(2)-103–104.
  • Tzankova, M., Dimov K.. 2003. Aminoacid composition of milk from the Bulgarian Murrah buffalo cows. Bulg. J. of Agric. Sci. N° 9–533–534.

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