Βιβλιογραφία

Characterization of goat whey proteins and their bioactivity and toxicity assay

Conclusion
The different proteins identified in goat whey can inhibit the growth of microorganisms with different characteristics, although there are differences in the inhibition percentage. Reaffirming the importance of using natural antimicrobials and expanding their possibilities for use by industry. In addition, goat whey proteins played an important role in inhibiting malignant cell proliferation and important antioxidant potential and being safe for consumption.