Journal ArticleDOI
Effects of nutrition on the contents of fat, protein, somatic cells, aromatic compounds, and undesirable substances in sheep milk
TLDR
In this article, the authors discuss current knowledge of the main nutritional factors that influence composition of sheep milk and, consequently, its processing into cheese, with special focus on milk fat and protein concentration and characteristics, content of bioactive compounds, somatic cell content, and content of aromatic compounds able to improve its organoleptic characteristics.About:
This article is published in Animal Feed Science and Technology.The article was published on 2006-12-15. It has received 181 citations till now. The article focuses on the topics: Modified milk ingredients & Sheep milk.read more
Citations
More filters
Journal ArticleDOI
Recent advances in exploiting goat's milk: Quality, safety and production aspects
TL;DR: Goat milk production is a dynamic and growing industry that is fundamental to the well-being of hundreds of millions of people worldwide and is an important part of the economy in many countries as discussed by the authors.
Journal ArticleDOI
Role of trans fatty acids in the nutritional regulation of mammary lipogenesis in ruminants
TL;DR: Variation in mammary fatty acid secretion and lipogenic responses to changes in diet composition between ruminants reflect inherent interspecies differences in ruminal lipid metabolism and mammary specific regulation of cellular processes and key lipogenic enzymes involved in the synthesis of milk fat triacylglycerides.
Journal ArticleDOI
Impact of ultrasound on dairy spoilage microbes and milk components
TL;DR: In this article, the authors evaluated the use of ultrasonication as an alternative to heat pasteurization and found that it was effective in deactivating both enzymes used regularly by the dairy industry as indicators of effective thermal processes.
Journal ArticleDOI
Effects of extruded linseed supplementation on n-3 fatty acids and conjugated linoleic acid in milk and cheese from ewes
TL;DR: Extruded linseed supplementation seems a plausible strategy to improve animal performance and nutritional quality of dairy lipids in milk and cheese from ewes.
Journal ArticleDOI
Feeding strategies to design the fatty acid profile of sheep milk and cheese
Anna Nudda,Gianni Battacone,Oscar Boaventura Neto,Antonello Cannas,Ana Helena Dias Francesconi,Alberto Stanislao Atzori,Giuseppe Pulina +6 more
TL;DR: Among feeding strategies, grazing and the use of supplements rich in oils seem to be the best and the cheapest strategies to improve the nutritional value of the fatty acid profile in sheep cheese.
References
More filters
Journal ArticleDOI
IARC Monographs on the Evaluation of Carcinogenic Risks to Humans
TL;DR: This timely monograph is a distillation of knowledge of hepatitis B, C and D, based on a review of 1000 studies by a small group of scientists, and it is concluded that hepatitis D virus cannot be classified as a human carcinogen.
Journal ArticleDOI
Nutritional regulation of milk fat synthesis.
Dale E. Bauman,J. Mikko Griinari +1 more
TL;DR: A more complete identification of these naturally produced inhibitors of fat synthesis and delineation of cellular mechanisms may offer broader opportunities for application and understanding of the regulation of lipid metabolism.
Journal ArticleDOI
Fat in lactation rations: review.
D.L. Palmquist,T.C. Jenkins +1 more
TL;DR: Current research and practice demonstrate that 3 to 5% fat may be added to diets for lactation to increase energy intake of high-producing cows and/or to reduce starch feeding, thereby increasing the ratio of forage to concentrate to prevent depression of milk fat.
Journal ArticleDOI
Feed and animal factors influencing milk fat composition
TL;DR: The most significant changes in milk fat quality relate to rheological (melting) properties, which influence numerous aspects of character and quality of manufactured dairy products.
Journal ArticleDOI
A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis.
TL;DR: Goat milk lipolysis and LPL activity vary considerably and in parallel across goat breeds or genotypes, and are low during early and late lactation, as well as when animals are underfed or receive a diet supplemented with protected or unprotected vegetable oils, which could contribute to decreases in the specific flavor of goat dairy products with diets rich in fat.