Helena Lindmark-Månsson

Suggest Changes
Learn More
The somatic cell count (SCC) in milk is associated with increasing proteolytic degradation of caseins and it has been suggested that enzymes derived from somatic cells contribute to a lower yield and(More)
Coagulation properties of milk are altered by elevated somatic cell count (SCC), partly due to increased proteolytic and lipolytic activity in the milk and, thereby, degradation of protein and fat(More)