Insights into differences in oxidation and interaction of main components in porcine and bovine milk during refrigerated storage
Oxidation and interactions of components in porcine milk (PM) and bovine milk (BM) during 6-day storage at 4 °C were investigated. Compared to BM, PM exhibited higher levels of lipid oxidation products, protein carbonyl and surface hydrophobicity (P < 0.05), with protein aggregation, indicating PM underwent more extens...