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Analyses of milk fat crystallization and milk fat fractions [PDF]
International Journal of Food Properties, 2021 The aim of this study was to determine the possible extent of changes in the composition and physicochemical properties of unmodified milk fat (UMF) and to evaluate the influence of such modifications on the crystallization of solid fractions (SF) and ...
M Małkowska, B Staniewski, J Ziajka
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Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk [PDF]
Journal of Dairy Science, 2017 Milk consumption in the United States has been in decline since the 1960s. Milk fat plays a critical role in sensory properties of fluid milk. The first objective of this study was to determine the change in percent milk fat needed to produce a detectable or just noticeable difference (JND) to consumers in skim, 1%, 2%, and whole milks.
K Lopetcharat, M A Drake
exaly +3 more sources
Research Progress in Components, Structure and Functions of Human Milk and Bovine Milk Fat Globules [PDF]
Shipin Kexue, 2023 As an important nutrient in milk, fat exists in the form of milk fat globules. Cow’s milk is an important substitute for breast milk, but the difference between its milk fat globules and those of human milk remains to be clarified.
LI Xiaodong, YU Xiaoxue, LIU Lu, ZHANG Xiuxiu, JIA Zhibin, XU Yanling, BI Lianji
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Multi-omics analyses reveal that the gut microbiome and its metabolites promote milk fat synthesis in Zhongdian yak cows [PDF]
PeerJ, 2022 Background Yak cows produce higher quality milk with higher concentrations of milk fat than dairy cows. Recently, studies have found the yak milk yield and milk fat percentage have decreased significantly over the past decade, highlighting the urgency ...
Lily Liu +6 more
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JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS
Harčova Nauka ì Tehnologìâ, 2023 The article provides an analysis of the volume and structure of cheese imports into Ukraine, as well as the results of a survey of respondents in Ukraine who consume cheese.
O. Chaharovskyi +3 more
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Harčova Nauka ì Tehnologìâ, 2023 It has been studied whether the kernels (endocarps) of stones obtained from apricots grown in the Odesa region (the cultivars Shablovsky, Kyivsky Ananasny, Ananasny Tsiurupynsky, and Krasnoshchoky) are prospective raw materials for fat-and-oil and beauty
Ye. Kotliar
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Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk
Polish Journal of Food and Nutrition Sciences, 2021 Milk fat undergoes modification during butter production, which can alter its parameters and suitability for processing. The aim of this study was to compare selected milk fat parameters, including the size of milk fat globules, fatty acid profile and ...
Oskar Michał Brożek +2 more
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Transfer of Dietary Zinc and Fat to Milk—Evaluation of Milk Fat Quality, Milk Fat Precursors, and Mastitis Indicators [PDF]
Journal of Dairy Science, 2008 The present study demonstrated that the zinc concentration in bovine milk and blood plasma is significantly affected by the intake of saturated fat supplements. Sixteen Holstein cows were used in a 4 x 4 Latin square design with 4 periods of 12 d, and 4 dietary treatments were conducted.
Wiking, Lars; id_orcid 0000-0002-1601-2933 +2 more
openaire +3 more sources
Foods, 2021 The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese ...
Samir Kalit +6 more
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Irish Veterinary Journal, 2023 Background This study investigated the factors relating to pasture chemical and fatty acid (FA) composition that influence the milk fat percentage of spring calving, grazing dairy cows.
O. B. Neville +2 more
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