Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

By J. Barłowska, M. Szwajkowska, Z. Litwińczuk, J. Król. 2011

380 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/b0cdb4fb32938c3d39bf6b111b797e716fe17ec9

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. M. Mazinani
2. B. Rude

Citations in the corpus

• Population, World Production and Quality of Sheep and Goat Products (2020, background): “Dairy sheep milk products are generally cheese and whey cheese because of a greater percentage of protein, fat and calcium (Barłowska et al., 2011).”
• Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits (2014, neutral): “Compared to human and equine casein, ruminant casein (except for some goat milks) is relatively abundant with as1casein, which is assumed to be a predominant factor in the development of or sensitization to milk allergy (Bar1owska et al., 2011; Malacarne et al., 2002; Poto cnik et al., 2011).”