Kenenbay, Sh.Y.
(Almaty technological university, 2017)
Casein proteins of camel milk were obtained from skimmed milk
by sedimentation (pH 4.6) at 24°C. To sediment proteins from mare milk,
pH was increased to 4.6 and milk was centrifuged at 45,000 rpm for 30
minutes at 4°C. ...