Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production
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DOI: 10.1016/j.idairyj.2021.105090
Abstract: Abstract Natural ingredients as an alternative to chemical additives in the food industry is rapidly becoming widespread due to the increasing consumer concern. Lysozyme and lactoferrin are found in high amounts in donkey milk and… read more here.
Keywords: proteins donkey; milk; donkey milk; use antimicrobial ... See more keywords