Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products
The presence of cortisol residue in processed dairy milk may be a good parameter for assessing the quality of dairy milk products and an alternative indicator of the overall welfare of dairy cattle. Thus, this study investigated the impact of heat processing on milk cortisol concentration (MCC). In...
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| Veröffentlicht in: | Food science of animal resources 2024, Vol.44 (6), p.1453-1461 |
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| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | kor |
| Online-Zugang: | Volltext |
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