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Chemical, Physical, and Sensory Properties of Dairy Products Enriched with Conjugated Linoleic Acid

  • Published:2005-08 Issue:8 Volume:88 Page:2923-2937
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Jones E.L.,Shingfield K.J.,Kohen C.,Jones A.K.,Lupoli B.,Grandison A.S.,Beever D.E.,Williams C.M.,Calder P.C.,Yaqoob P.

Funder

Milk Development Council

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference50 articles.

1. Milk conjugated linoleic acid response to fish oil supplementation of diets differing in fatty acid profiles;Abu-Ghazaleh;J. Dairy Sci.,2003

2. Conjugated linoleic acid increases in milk when cows fed fish meal and extruded soybeans for an extended period of time;Abu-Ghazaleh;J. Dairy Sci.,2004

3. Feeding fish meal and extruded soybeans enhances the conjugated linoleic acid (CLA) content of milk;Abu-Ghazaleh;J. Dairy Sci.,2002

4. Energy and Protein Requirements of Ruminants. An Advisory Manual Prepared by the AFRC Technical Committee on Responses to Nutrients,1993

5. Official Methods of Analysis,1990

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