The aim of this study was to see how adding buffalo, bovine, mixed colostrum, and
lactoferrin as natural ingredients affected on the nutritional value and quality of stirred …

This research paper aimed to examine the antibacterial activity of lactoferrin (LF) as a
potential natural alternative in the dairy sector, by measuring its minimum inhibitory …

Simple Summary Lactoferrin is a whey protein with a high health-promoting potential, also in
the context of civilization diseases such as obesity and type 2 diabetes. It is perfectly suitable …

This investigation was done to detect the percent of multidrug resistant (MDR)
Staphylococcus aureus (S. aureus) in some dairy products as well as to assess the …

Sažetak Food industry has mostly focused on natural preservatives due to the undesirable
effects of chemical additives on the human health. Among milk proteins, lactoferrin and …

Physicochemical changes could affect the quality of goat milk yoghurt. Yoghurt quality has
been improved by incorporating a synbiotic derived from a prebiotic combined with …

Controlling foodborne illnesses remains one of the most challenging problems encountered
by food authorities worldwide. This study was conducted to assess the impact of lactoferrin …

Sažetak Zbog neželjenih učinaka kemijskih konzervansa na zdravlje ljudi, prehrambena se
industrija uglavnom usredotočila na primjenu prirodnih konzervansa. Laktoferin i lizozim …