INFLUENCE OF FAT CONTENT ON QUALITY OF COW'S MILK

INFLUENCE OF FAT CONTENT ON QUALITY OF COW'S MILK

The aim of the study was to verify whether changes in the percentage of fat in highly selected cows produce variations in the physical structure of the fat and changes in milk composition. Individual milk was sampled from 50 cows. Fat was evaluated in each individual in order to create two groups of...

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Veröffentlicht in:Italian journal of food science 2017-01, Vol.29 (1), p.138
Hauptverfasser: Ma, Altomonte, I, Moro, A. Bortoluzzi, Caneppele, C, Salari, F
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Chemical properties
Composition
Corn
Cow's milk
Dairy cattle
Dairy industry
Fatty acid composition
Fatty acids
Food
Functional foods & nutraceuticals
Globules
Lipids
Metabolism
Milk
Milkfat
Nutritional aspects
Nutritive value
Oils & fats
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Zusammenfassung:The aim of the study was to verify whether changes in the percentage of fat in highly selected cows produce variations in the physical structure of the fat and changes in milk composition. Individual milk was sampled from 50 cows. Fat was evaluated in each individual in order to create two groups of animals with lower and higher percentage. The group with higher fat content showed a significantly larger diameter of the fat globules, less C14:0 and more C16:1. In conclusion the diameter variations observed result in few changes in milk fatty acid composition, thus maintaining a consistent nutritional quality. Keywords: cow, fatty acids, milk fat globules, milk quality
ISSN:1120-1770
2239-5687
DOI:10.14674/1120-1770/ijfs.v500