Characteristics of Red Deer (<i>Cervus elaphus</i>) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties.

Foods · 2023 · PMC10094629 · PMID 37048339

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a decreasing trendno p-value reported

In other ruminant milks, the proportion of total whey proteins tends to increase in late lactation, driven by β-lactoglobulin, whereas α-lactalbumin displays a decreasing trend [ 14 , 15 , 19 ].

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