Author:
DePeters E. J.,Medrano J. F.,Reed B. A.
Abstract
The proportion of MCFA in milk fat was lowest for Holstein, highest for Jersey, and intermediate for Brown Swiss cows. Proportions of SCFA (C4:0 to C8:0) and LCFA (> 18 C) did not differ among breeds. Differences in fatty acid composition among breeds were small, but could contribute to differences in manufacturing properties of milk fat. Key words: Holstein, Jersey, Brown Swiss, milk fatty acids
Publisher
Canadian Science Publishing
Subject
Animal Science and Zoology,Food Animals
Cited by
45 articles.
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