TY - JOUR
T1 - Einflüsse unterschiedlicher Behandlungen auf die biologische Wertigkeit von Kuhmilch. Untersuchungen mit der Methode der Empfindlichen Kristallisation
A1 - Knijpenga, Haijo
JA - Elem. d. Naturw.
JF - Elemente der Naturwissenschaft
PY - 2001
VL - 75
SP - 48
EP - 60
DO - 10.18756/edn.75.48
SN - p-ISSN 0422-9630
LA - de
N2 - <p>The biological value of cow’s milk after pasteurisation and homogenisation was investigated by sensitive crystallisation. Thermal treatment of milk normally involves homogenisation. These investigations demonstrate that changes occur not only with thermal treatment but also with the process of homogenisation. The latter’s influence is not restricted to the fat component of the milk but affects the food product as a whole.</p>

N1 - <p>The biological value of cow’s milk after pasteurisation and homogenisation was investigated by sensitive crystallisation. Thermal treatment of milk normally involves homogenisation. These investigations demonstrate that changes occur not only with thermal treatment but also with the process of homogenisation. The latter’s influence is not restricted to the fat component of the milk but affects the food product as a whole.</p>

AB - <p>The biological value of cow’s milk after pasteurisation and homogenisation was investigated by sensitive crystallisation. Thermal treatment of milk normally involves homogenisation. These investigations demonstrate that changes occur not only with thermal treatment but also with the process of homogenisation. The latter’s influence is not restricted to the fat component of the milk but affects the food product as a whole.</p>

ST - Einflüsse unterschiedlicher Behandlungen auf die biologische Wertigkeit von Kuhmilch
UR - https://dx.doi.org/10.18756/edn.75.48
Y2 - 2024-12-30 05:37:21
ER -