1Li-Chan,E.,Kummer,A.,Losso,J.N.,Kitts,D.D.,akai,S.Stability of bovineimmunoglobulins to thermal treatment and processing.Food Research International,1995,28:9-16.
2Owen,E.B.,Bell,J.M.Further studies of survival and serum protein composition in colostrum-deprived pigs reared in a non-isolated environment.Canadian Journal of Animal science.1964,44:1-7.
3Anema,S.G.,Mckenna,A.B.Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk.J.Agric.Food Chem.1996,44:422-428.
4Dannenberg,F.,Kessler,H.G.Reaction kinetics of the denaturation of whey proteins in milk.J.Food Sci.,1988,53:258-263.
5Law,A.J.R.,Leaver,J.Effect of protein concentration on rates of thermal denaturation of whey protein in milk.J.Agric.Food chem.1997,45:4255-4261.
6Mainer,G.,Sanchez,L.,Ena,I.M.,Calvo,M.Kinetic and thermodynamix parameters for heat denaturation of bovine milk IgG、IgA and IgM.J.Food Sci.1997,62:1034-1038.
