Colostrum
Figure 4: (A) Milk (B) Colostrum: Graphs indicating percentages reduction of Total Whey Proteins (TWP) in liquid whey supernatant from yak and cow after heat treatment (60°C/30 minutes, 63°C/30 minutes, 72°C/15 seconds and 90°C/5 minutes) at various pH (pH 3.5, 4.6 and 5.5) followed by centrifugation. Each value is the average of two determinations, error bars indicates standard errors.