Papers mentioning milk fat or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Flavor enrichment in commercial yogurts commonly relies on exogenous flavoring agents, failing to meet consumer demand for clean-label products with natural ingredients. This study... Read full abstract on PubMed →
This study assessed the effects of industrial-scale direct (130 °C/0.5 s) and indirect (75 °C/15 s, 122 °C/4 s, 137 °C/4 s) heat treatments on raw milk through integrated multi-omi... Read full abstract on PubMed →
The change in milk fat during storage greatly influences its flavor. This study investigates the effect of fatty acid composition on milk flavor by analyzing volatile compounds in... Read full abstract on PubMed →
The use of esterase/lipase enzymes of different origins in food industry is a widely employed strategy to enhance the formation of characteristic aromatic compounds derived from fa... Read full abstract on PubMed →
Currently, products with a reduced content of saturated fatty acids and a high protein content occupy an important place in the structure of a balanced diet, which leads to an incr... Read full abstract on PubMed →
Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcoh... Read full abstract on PubMed →
Milk, milk-based products, and milk derivatives represent an important group of food commodities, with high nutritional value and widely consumed by large segment of consumers, inc... Read full abstract on PubMed →
4-alkyl-branched-chain fatty acids (vBCFAs) are responsible for the goaty-sheepy flavour of sheep and goat milk. The levels of vBCFAs were investigated in sheep, goat and cow milk... Read full abstract on PubMed →
Diet-induced milk fat depression (MFD) is a multifactorial condition resulting from the interaction of numerous risk factors, including diet fermentability and unsaturated fatty ac... Read full abstract on PubMed →
Three acid- and alkaline-catalysed transesterification methods were compared with the aim to validate a simple yet reliable protocol for fatty acid (FA) profiling of milk fat. Whil... Read full abstract on PubMed →
Fatty acid composition influences the nutritional quality of milk and the technological properties of butter. Using a prediction of fatty acid (FA) contents by mid-infrared (MIR) s... Read full abstract on PubMed →
Milk fat whiteness is the key to the uniqueness of Western Australian milk. Following a controlled feeding regime, milk was collected fortnightly for 6 mo from 2 treatment groups:... Read full abstract on PubMed →
Twenty multiparous Holstein cows (four ruminally cannulated) in five 4 x 4 Latin squares with 21-d periods were used to study the effect of concentrate supplementation when grazed... Read full abstract on PubMed →
Effects of two foods with bioactive constituents (black tea brew, BTB and grape seed powder, GSP) on lipid digestibility was studied. Lipolysis inhibitory effect of these foods was... Read full abstract on PubMed →
< 0.01) milk production (WMD = 1.348 kg/d), milk protein content (WMD = 0.080/100 g) and milk fat content (WMD = 0.142/100 g). In conclusion, dietary supplementation with FLAs impr... Read full abstract on PubMed →
outputs can be useful for protein and energy use efficiency while an increased A:P ratio might lead to increased milk fat synthesis and reduced low-fat milk syndrome. The surplus o... Read full abstract on PubMed →
Exploring suitable alternatives for high-cost concentrate feeds is a critical factor for successful livestock production. The present experiment aimed to evaluate the dietary inclu... Read full abstract on PubMed →
In the mountains, autochthonous and robust breeds are often used to valorize biodiverse grasslands. Along with their lower nutrient requirements, compared to specialized dairy bree... Read full abstract on PubMed →
-9 18:1, by inhibiting Δ9-desaturase. No previous study has reported the presence of sterculic acid in animal fat and its incorporation in tissues after its administration, due to... Read full abstract on PubMed →
AIM: The main objective of this study was to estimate the effect of supplementation of rumen-protected choline (RPC) and green tea extract (GTE) on production parameters in transit... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.