EFFECT OF BUFFALO AND COW SKIM MILK FLOURIDIZATION ON: 2. SOME CHARACTERISTICS OF CASEIN MICELLES, PROTEOLYTIC DIGESTIBILITY AND MICROBIOLOGICAL PROPERTIES

Document Type : Research articles

Authors

• I. H. I. Abd El-Ghany
• F. A.M. Ramadan

Dairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt

Keywords

• Buffalo’s skim milk
• casein micelles, lactic acid cultures NaF
• pathogenic bacteria , proteolytic digestion, weight and size,