Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets
Author:
Affiliation:
1. Food Chemistry and Technology Teagasc Food Research Centre Cork Ireland
2. School of Food and Nutritional Sciences University College Cork Cork Ireland
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12751
Reference268 articles.
1. Fatty acid composition, fat-soluble vitamin concentrations and oxidative stability in bovine milk produced on two pastures with different botanical composition
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3. Effects of Turnout to Pasture and Dietary Fat Supplementation on Milk Fat Composition and Conjugated Linoleic Acid in Dairy Cows
4. Natural variations of citrate and calcium in milk and their effects on milk processing properties
5. Volatile Sulphur Compounds in UHT Milk
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