I componenti azotati del latte della capra sarda.
1983
Campus R. | Brandano P. | Vacca V. | Madau G. | Solinas B.
anglais. The authors, in a study on Sardinian goat milk, have found the following milk percentual composition: fats 5.02, nitrogen compounds 4.03, proteins 3.61, casein 2.86, soluble proteins 0.75, coagulable proteins 2.65, non coagulable proteins 0.96, non proteic compounds 0,42, urea 586 mg/kg, uric acid 35 mg/kg, creatinine 39 mg/kg.
Afficher plus [+] Moins [-]ITALIANO: Gli Autori, In un'Indagine condotta sul latte della capra sarda, hanno riscontrato i seguenti contenuti perentuali medi: lipidi 5,02, materia azotata totale 4,03, proteine totali 3,61, caseina 2,86, proteine solubili 0,75, proteine coagulabili 2,65, proteins non coagulabili 0,96, materia azotata non proteica 0,42, urea 386 mg/kg, acido urico 35 mg/kg. creatinina 39 mg/kg.
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