Milk Ph Buffering
Milk pH Buffering is a biochemical property that refers to the capacity of milk to resist changes in pH upon the addition of acids or bases, primarily due to the synergistic action of its intrinsic buffering components such as phosphate, citrate, and protein systems.
19
Publications
860
Citations
58
Authors
19
Institutions
Publications per year
2017–2026
1
Parents
19
Significance of Milk pH in Newborn Infants
V. C. Harrison, G Peat · BMJ · 1972 · 50 citations · Full text
1–5 of 19
58
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Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Spain
1 publications · 41 citations
1
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1
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1
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1–5 of 58
19
Prairie View A&M University
Prairie View, United States
2 h-index
2 publications
87 citations
Texas A&M University System
College Station, United States
2 h-index
2 publications
87 citations
Hormuud University
Mogadishu, Somalia
1 h-index
3 publications
54 citations

Chonnam National University
Gwangju, South Korea
1 h-index
4 publications
60 citations
Science et Technologie du Lait et de l'Oeuf
Rennes, France
1 h-index
2 publications
728 citations
Centre de Recherche en Sciences Animales de Deschambault
Québec, Canada
1 h-index
1 publications
12 citations
Dairy Management
Rosemont, United States
1 h-index
3 publications
54 citations
Maize Research Institute Zemun Polje
Belgrade, Serbia
1 h-index
3 publications
42 citations
1–8 of 19
JDS · 6 publications · 201 citations
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2 publications · 44 citations
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ADC · 1 publications · 14 citations
1
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1 publications · 364 citations
1
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1 publications · 12 citations
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