Insights into differences in oxidation and interaction of main components in porcine and bovine milk during refrigerated storage
Qiao Jiang, Haixia Yan, Mo Li, Li Zhou, Jie Wu, Xin Zhao · 2026
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Description
Qiao Jiang and co-authors compared in 2026 how pig milk and cow milk spoil in the fridge over six days. Both milks sat at four degrees while the team tracked fat rust, protein harm, and sugar-driven browning marks. Pig milk showed more fat rust, more protein harm marks, and more clumping. Cow milk piled up more sugar-break products, lost more of a guard group, and glowed more.
A stats sort picked four marks that best split the two milks' spoil states. In pig milk, the fat rust mark moved with clumping and protein marks. In cow milk, surface traits moved with the sugar products. The team reads pig milk decay as fat-led and cow milk decay as sugar-led.
Catalog record
| CREATOR | Qiao Jiang, Haixia Yan, Mo Li, Li Zhou, Jie Wu, Xin Zhao |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 48 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |