Frozen milk can help producers overcome the seasonality of goat milk production, low goat
production and short lactation periods, and avoid discarding milk during some special …

Non-thermal processing of milk can potentially reduce nutrient loss, and a low-temperature-
high-pressure (LTHP) treatment is considered as a promising alternative to thermal …

The impact of freezing (1 month+ thawing at 7 or 25° C) and extended refrigeration (4 days,
7° C) on physicochemical and microstructural characteristics of raw whole and skimmed …

We assessed the effects of freezing and refrigeration over long periods on the
microbiological quality of sheep milk. The raw milk was frozen in 1-L plastic bags or 5-L milk …

We assessed the impact of stirring (ST), high shear dispersing (HSD) and low (LPH, 3.5
MPa) and high pressure homogenization (HPH, 50 MPa) on physicochemical and structural …

Sheep milk refrigerated for up to 10 days and frozen for up to 90 days was evaluated for
physicochemical characteristics, proteolytic activity, integrity of protein fractions, and …

The ethanol stability, a freshness and heat stability indicator, of Iberian red deer milk was
determined. Additionally, the interspecific differences in composition, physical, hygienic and …

The impact of microbial growth on the physicochemical parameters of sheep milk was
evaluated. The total bacterial counts (TBC) showed a lag phase of 4 h and µ‐max of 0.4 …

The chemical composition of Santa Inês sheep colostrum was evaluated, as well as chilled
milk (zero to 240 hours) and frozen milk for up to 70 days. Results of chemical composition …

The current research reports partial characterization of the caseins and α-lactalbumin (α-LA)
of the African elephant with proposed unique structure-function properties. Extensive …