The Influence of the Kappa-Casein Genotype on the Nutritional Value of Milk
A. Zh. Khastayeva,
N. Ye. Alzhaxina,
D. E. Sagymbaeva
Abstract:The nutritional property of milk depends on its chemical composition and a high degree of digestibility (95-98%) of all organic substances. The composition of milk includes more than 200 components that are complex in chemical structure, many of which nature has not repeated in any other products. Milk protein, fat and lactose are the main components that directly affect the taste and technological properties of milk. The actual content of the main components in commercial milk can vary in wide ranges: protein… Show more
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