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牛奶及乳制品的新见解:质量与可持续性

New Insights into Milk and Dairy Products: Quality and Sustainability.

作者信息

Formaggioni Paolo, Franceschi Piero

机构信息

Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy.

Department of Food and Drug Science, University of Parma, Via delle Scienze 27/A, 43124 Parma, Italy.

出版信息

Foods. 2024 Jun 21;13(13):1969. doi: 10.3390/foods13131969.

DOI:10.3390/foods13131969
PMID:38998475
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11241283/
Abstract

The dairy industry is confronting a major challenge that could profoundly affect its future and its long-standing role as a cornerstone of human nutrition [...].

摘要

乳制品行业正面临一项重大挑战,这可能会深刻影响其未来以及它作为人类营养基石的长期角色[...]。

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本文引用的文献

1
Chemical and Technological Characterization of Dairy Products.乳制品的化学与技术特性
Foods. 2020 Oct 16;9(10):1475. doi: 10.3390/foods9101475.
2
A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows.对弗里生奶牛和泽西奶牛所产牛奶的成分、凝结特性及奶酪制作能力的比较。
J Dairy Res. 2004 Feb;71(1):51-7. doi: 10.1017/s0022029903006575.
3
ADSA Foundation Scholar Award. Critical issues affecting the future of dairy industry: individual contributions in the scope of a global approach.美国奶业科学协会基金会学者奖。影响乳制品行业未来的关键问题:全球视角下的个人贡献。
J Dairy Sci. 1999 Aug;82(8):1595-611. doi: 10.3168/jds.s0022-0302(99)75388-9.