Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids
Yak dairy is highly essential in the livelihoods of Tibetans due to abundance of yak, nutritional and non-dietary purposes in Tibet. The agitating methods in making of butter dislocate milk fat globule membrane (MFGM) resulting in its separation from the fat which then forms butter. This study summa...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464621000530 |