Results 1 to 10 of about 242,756 (263)
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
doaj +2 more sources
Camel milk fat-based human milk fat substitute [PDF]
Frontiers in NutritionHuman milk is the gold standard for infant nutrition. This study aimed to develop a camel milk fat-based human milk lipid mimetic whose fatty acid (FA) composition, structural properties, and in vitro digestibility more closely resemble those of human ...
Ibrahim A. bakry +9 more
doaj +2 more sources
Quantitative lipidomic analysis of blood and milk in jennies with high and low milk fat content [PDF]
Veterinary and Animal ScienceJenny milk is characterized by low fat content and individual variability. To test the association between blood and milk lipid profiles between jennies with high-fat (HF) and low-fat (LF) content in milk, we compared blood and milk lipid compositions ...
Le-tian Zhang +6 more
doaj +2 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
doaj +1 more source
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
doaj +2 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source