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Researches on physicochemical characteristics in raw cow milk

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dc.contributor.author ROPCIUC, S.
dc.contributor.author LEAHU, A.
dc.contributor.author CRETESCU, I.
dc.date.accessioned 2019-11-16T12:36:28Z
dc.date.available 2019-11-16T12:36:28Z
dc.date.issued 2016
dc.identifier.citation ROPCIUC, S., LEAHU, A., CRETESCU, I. Researches on physicochemical characteristics in raw cow milk. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 268-274. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6988
dc.description.abstract Milk is the nutritional fluid secreted by the mammary gland. The cow's milk contains significant amounts of carbohydrate (approx. 4.6%), fat approx. 4.3%) and protein (approx. 3.3%) and also represents an important source of calcium. Water is the main constituent of milk and much milk processing is designed to remove water from milk or reduce the moisture content of the product. Proteins are an extremely important class of naturally occurring compounds that are essential to all life processes. They perform a variety of functions in living organisms ranging from providing structure to reproduction. Milk proteins represent one of the greatest contributions of milk to human nutrition. Milk is not only a source of nutrient lactation, but also the product that provides the body a wide spectrum of bioactive components, with multiple physiological activities in the gastrointestinal tract. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject milk en_US
dc.subject water en_US
dc.subject nutrition en_US
dc.title Researches on physicochemical characteristics in raw cow milk en_US
dc.type Article en_US


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