The isolation and bacteriostatic properties of lactoferrin from bovine milk whey
- 1 October 1977
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 44 (3), 595-599
- https://doi.org/10.1017/s0022029900020550
Abstract
The isolation, identification and properties of bacteriostatically active lactoferrin from concentrated whey are described. Escherichia coli was used as the test organism. This substance is known to protect infant animals from bacterial infections.This publication has 10 references indexed in Scilit:
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