Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin
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DOI: 10.3390/foods9070874
Abstract: Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited… read more here.
Keywords: milk; bioavailability immunogenicity; structure bioavailability; processing affects ... See more keywords