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Sheep milk

 
National Institutes of Health

Papers overview

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2017
2017
Sheep milk is an important source of food, especially in Mediterranean countries, and is used in large part for cheese production… Expand
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2017
2017
The study aimed to evaluate the effects of two different sheep milk-based food matrices - fermented sheep milk and ice cream… Expand
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2017
2017
The shelf life of milk and its products is strongly influenced by the quality of raw milk. Several bacteria present in raw milk… Expand
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2017
2017
In the last years the amount of ovine milk production, mainly used to formulate a wide range of different and exclusive dairy… Expand
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2015
2015
Lactoferrin is a protein with important biological functions that can be obtained from milk and by-products derived from the… Expand
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2014
2014
Goat and sheep milk and dairy products thereof are characterized by a strong and unique flavor. In this context, the volatile… Expand
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2014
2014
Ovine β-lactoglobulin has been isolated from whey fraction of sheep milk and crystallized. The high-resolution structures of two… Expand
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Review
2014
Review
2014
In the present work the results of a survey conducted in Sardinia Region on Aflatoxin M1 (AFM1) contamination in milk of small… Expand
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2014
2014
Aim of this work was to analyse some microbiological, chemico-physical and organoleptic parameters of sheep milk yogurt during… Expand
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2011
2011
This study aimed to characterize the role of phosphorylation of caseins in selective allergy to goat milk (GM) and sheep milk (SM… Expand
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