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Modification of IgE binding to beta-lactoglobulin by fermentation and proteolysis of cow's milk.
J Agric Food Chem. 2005 May 4;53(9):3743-8. doi: 10.1021/jf048121w.
J Agric Food Chem. 2005.
PMID: 15853429
Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk.
Hallén E, Lundén A, Allmere T, Andrén A.
Hallén E, et al. Among authors: allmere t.
J Dairy Res. 2010 Feb;77(1):71-6. doi: 10.1017/S0022029909990434. Epub 2009 Nov 26.
J Dairy Res. 2010.
PMID: 19939322
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