| 摘要 |
The milk increases the assortment of dairy products and makes possible the utilization of the wholesome nutritive and biological properties of sheep, goat and buffalo cow's milk. The fresh milk has high oil content: from 3.4% for the goats' to 12% for the sheep and buffalo cows' milk, it is rich in proteins - up to 7% general proteins in the sheep and buffalo cows' milk and having 11% dry matter in the goat to 19% to the other types of milk. (11) 45
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