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The aim of the study was to produce fermented ewe’s milk with an increased ratio of native whey proteins and to characterize selected properties (metabolic activity, mono- and disaccharides, lactic acid and ethanol content, aroma profile, texture, color and sensory properties) of experimental milk and final product. Increasing the ratio of whey proteins to caseins in experimental milk resulted in...
Degradation of cholesterol during storage of UHT treated bovine and caprine milk was assessed. Cholesterol contents were 11.78 and 8.51 mg 100 mL −1 , respectively. During storage for 6 months, the cholesterol amounts decreased irrespective of the milk type and storage conditions. The total contents of cholesterol oxidation products (COPs) observed in raw bovine and caprine milk were 50 and...
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