Functional Properties of Butter Oil Made from Bovine Milk with Experimentally Altered Fat Composition

Author:

Ortiz-Gonzalez G.,Jimenez-Flores R.,Bremmer D.R.,Clark J.H.,DePeters E.J.,Schmidt S.J.,Drackley J.K.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference48 articles.

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3. AOCS. 1998. DSC melting properties of fats and oils. AOCS Recommended Practice Cj 1-94. Official Methods and Recommended Practices of the AOCS. 5th ed. American Oil Chemists Society, Champaign, IL.

4. Potential to alter the content and composition of milk fat through nutrition;Ashes;J. Dairy Sci.,1997

5. Production of milk with a high content of polyunsaturated fatty acids. 2. Fatty acid composition of milk in relation to the quality of pasteurized milk, butter, and cheese;Badings;Neth. Milk Dairy J.,1976

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