Accessibility navigation


Improving the nutritional quality of milk

Kliem, K. E. (2009) Improving the nutritional quality of milk. Agro Food Industry Hi-Tech, 20 (5 Suppleme). pp. 8-11. ISSN 1722-6996

Full text not archived in this repository.

Abstract/Summary

Epidemiological evidence suggests high milk consumption protects against certain chronic diseases, and yet the high saturated fatty acid (SFA) concentration of milk fat has lead to research into reducing SFA and trans- fatty acid content, and enhancing conjugated linoleic acid (CLA) content. The most successful method of reducing SFA content is by feeding dairy cows supplemental oilseeds, although amount, type and form of oilseed influence the degree of effect. Also, the high unsaturated fatty acid content of oilseeds leads to increases in milk fat trans- fatty acids unless the oilseed is protected from rumen metabolism.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Food Production and Quality Division > Animal Science Research Group (ASRG)
ID Code:16057
Publisher:Teknoscienze

Centaur Editors: Update this record

Page navigation