Características bromatologicas de la leche - Screen 13 on FlowVella - Presentation Software for Mac iPad and iPhone

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CASEINAS
-Complejo de proteínas fosfóriladas.
-Producto de síntesis glándula mamaria.
-Precipitan cuando el pH baja a 4.5 a 4.6
-Representan el 75-80% de las sustancias nitrogenadas

Hay cuatro tipos de caseinas:
-Caseina alfa
-Caseina beta
-Caseina kappa
-Caseina gamma

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Características bromatologicas de la leche

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