Studiul legăturilor corelative ale conţinutului de cazeină cu unii compuşi ai laptelui de oaie

Abstract

One of the biological peculiarities of ewe’s milk consists in protein increase content and also that of casein. The casein contains 23 % of all dry substance and 78 % from the whole protein content. The content correlation of casein with some compounds is positive and certifies adequate strictness worth (0,576 – 0,991)