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Physical and Processing Properties of Milk, Butter, and Cheddar Cheese from Cows Fed Supplemental Fish Meal

  • Published:2003-08 Issue:8 Volume:86 Page:2568-2576
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Avramis C.A.,Wang H.,McBride B.W.,Wright T.C.,Hill A.R.

Funder

Ontario Ministry of Agriculture

Dairy Farmers of Ontario

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference39 articles.

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

2. Official Methods and Recommended Practices of the AOCS,1993

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

4. Fish meal and oil: current uses;Bimbo;J. Am. Oil Chem. Soc.,1992

5. Texture of Cheddar Cheese as influenced by Fat reduction;Bryant;J. Food Sci.,1995

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