Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration.

Authors :: Kerkaert B
Mestdagh F
Cucu T
De Meulenaer B
Source :: Communications in agricultural and applied biological sciences [Commun Agric Appl Biol Sci] 2008; Vol. 73 (1), pp. 163-6.
Publication Year :: 2008

Subjects :: Animals
Cattle
Disinfectants pharmacology
Equipment Contamination prevention & control
Female
Hydrogen-Ion Concentration
Hypochlorous Acid pharmacology
Oxidation-Reduction
Whey Proteins
Caseins chemistry
Dairying methods
Disinfectants chemistry
Hypochlorous Acid chemistry
Milk Proteins chemistry

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