Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans-Reference-Cited by-同舟云学术

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Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans

Published:2007-06 Issue:6 Volume:90 Page:2596-2603
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bobe G.,Zimmerman S.,Hammond E.G.,Freeman A.E.,Porter P.A.,Luhman C.M.,Beitz D.C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference36 articles.

1. Fatty acid profiles of milk and rumen digesta from cows fed fish oil, extruded soybeans or their blend;AbuGhazaleh;J. Dairy Sci.,2002

2. Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products;Allred;J. Dairy Sci.,2006

3. Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin;Baer;J. Dairy Sci.,1996

4. Composition and properties of milk and butter from cows fed fish oil;Baer;J. Dairy Sci.,2001

5. The yield, fatty acid composition and physical properties of milk fat obtained by feeding soya oil to cows;Banks;J. Sci. Food Agric.,1980

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