Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt-Reference-Cited by-同舟云学术

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Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt

Published:2016-01 Issue:1 Volume:99 Page:221-227
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Jia Ru,Chen Han,Chen Hui,Ding Wu

Funder

the Natural Science Foundation of China

Shaanxi Program for Science and Technology Development (Shaanxi Province, China

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference28 articles.

1. Digestive utilization of goat and cow milk fat in malabsorption syndrome;Alférez;J. Dairy Res.,2001

2. Lipid metabolism in the lactating mammary gland;Barber;Biochim. Biophys. Acta,1997

3. Beneficial effect of goat milk on nutritive utilization of iron and copper in malabsorption syndrome;Barrionuevo;J. Dairy Sci.,2002

4. Ruminant milk fat plasticity: Nutritional control of saturated, polyunsaturated, trans, and conjugated fatty acids;Chilliard;Ann. Zootech.,2000

5. A review of nutritional and physiological factors affecting goat's milk lipid synthesis and lipolysis;Chilliard;J. Dairy Sci.,2003

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