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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