Milk triglycerides from dairy cows abomasally infused with increasing amounts of high-oleic sunflower fatty acids
ABSTRACT: The triglyceride composition of milk fat largely determines the manufacturing characteristics of products containing milk fat. Increasing oleic acid content of milk fat might be desirable for human nutrition and also for butter and whipping cream, among other product applications. The obje...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-04-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223000395 |