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Identification and quantitative determination of cow's milk in ewe's cheeses using isoelectric focusing of wheys
Mise en évidence et évaluation de la quantité de lait de vache dans les fromages de brebis par isoélectrofocalisation des lactosérums. Application au cas de fromages très protéolysés fromages type Roquefort

S. Rispoli, M. Rivemale and R. Saugues

Lait, 71 4 (1991) 501-510

Accepted: 14 May 1991

DOI: https://doi.org/10.1051/lait:1991438

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