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Buffalo colostrum gels

Published online by Cambridge University Press:  01 June 2009

Pushpa R. Kulkarni  and
Naina V. Pimple
Pushpa R. Kulkarni
Affiliation:
Food and Fermentation Technology Division, Department of Chemical Technology, University of Bombay, Bombay 400 019, India
Naina V. Pimple
Affiliation:
Food and Fermentation Technology Division, Department of Chemical Technology, University of Bombay, Bombay 400 019, India
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Abstract

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Type
Short communications
Information
Journal of Dairy Research , Volume 55 , Issue 1 , February 1988 , pp. 117 - 120
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

REFERENCES

Bottazzi, V., Dellaglio, F. & Montescani, G. 1969 [The creaming of milk and bacterial agglutination. II. Creaming ability in relation to characteristics of individual cow's and mixed milk samples.] Scienza e Tecnica Lattiera - Casearia 20 219–244Google Scholar
Morr, C. V. 1975 Chemistry of milk proteins in food processing. Journal of Dairy Science 58 977–984CrossRefGoogle ScholarPubMed
Nocek, J. E., Braund, D. G. & Warner, R. G. 1984 Influence of neonatal colostrum administration, immunoglobulin, and continued feeding of colostrum on calf gain, health, and serum protein. Journal of Dairy Science 67 319–333CrossRefGoogle ScholarPubMed
Srivastava, S., Srivastava, R. P. & Kulsrestha, D. C. 1984 Studies on a cheese like product (Azaco-cheese) made from cow-colostrum. Indian Dairyman 36 378Google Scholar