Lactoferrin and Immunoglobulin Contents in Camel's Milk (Camelus bactrianus, Camelus dromedarius, and Hybrids) from Kazakhstan

Lactoferrin (Lf) and IgG were estimated in camel's milk from Kazakhstan, where 2 species of camels (Camelus bactrianus, Camelus dromedarius) and their hybrids cohabit. The concentrations of Lf and IgG were determined according to 3 variation factors: region (n = 4), season (n = 4), and species...

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Veröffentlicht in:	Journal of dairy science 2007-01, Vol.90 (1), p.38-46
Hauptverfasser:	Konuspayeva, G, Faye, B, Loiseau, G, Levieux, D
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal productions Animals Bactrian camels Biological and medical sciences camel milk camel's milk camels Camelus - physiology Camelus bactrianus Camelus dromedarius colostrum Colostrum - chemistry Cultured Milk Products - chemistry dromedaries Female fermented milk Food industries Fundamental and applied biological sciences. Psychology geographical variation Geography Hybridization, Genetic hybrids immunoglobulin immunoglobulin G Immunoglobulins - analysis Kazakhstan lactoferrin Lactoferrin - analysis Milk - chemistry Milk and cheese industries. Ice creams milk composition milk proteins parturition postpartum period Postpartum Period - physiology Pregnancy proteolysis raw milk seasonal variation Seasons species differences Species Specificity spring Terrestrial animal productions Time Factors Vertebrates winter
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