Feed and animal factors influencing milk fat composition
TLDR
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.About:
This article is published in Journal of Dairy Science.The article was published on 1993-06-01 and is currently open access. It has received 862 citations till now. The article focuses on the topics: Modified milk ingredients & Lactation.read more
Citations
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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.
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Bovine milk in human nutrition – a review
TL;DR: It may be suggested that ingesting full-fat milk or fermented milk might be favourable for glycaemic (and appetite?) regulation and the increasing use of sweetened milk products should be questioned.
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The Composition of Bovine Milk Lipids: January 1995 to December 2000
TL;DR: Improved gas-liquid and high performance liquid chromatography were used and data on the trans and cis isomers of fatty acid and of conjugated linoleic acids are given, and the analyses are described.
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Diet, rumen biohydrogenation and nutritional quality of cow and goat milk fat
TL;DR: More studies in rodents and humans fed dairy products modified by changing ruminant diet are required before recommending a larger use of lipid sources and how to combine them with the different feeding systems used by dairy farmers.
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Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids
TL;DR: The potential of dietary factors to increase the mean CLA content in cow milk fat is about 300% above basal values, there is, however, a need to evaluate how the different feeding strategies could change the other aspects of milk fat quality.
References
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Effect of Feed on the Composition of Milk Fat
TL;DR: Limited evidence indicates frequency of lipid feeding and physical form of oil (free oil vs. oilseed), and heat treatment of oilseeds has relatively little influence on modification of milk fat.
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Protein-Energy Interrelationships in Dairy Cows
TL;DR: In dairy cows two distinct and important aspects of the interrelationship between protein and energy-yielding nutrients can be identified; that changing "protein" supply to tissues can alter the pattern and efficiency of absorbed nutrient use and that at high levels of feeding rumen microbial demand for nitrogen per unit fermentable organic matter is high.
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The composition of milk fat.
TL;DR: Bovine milk contains about 3.5 to 5% total lipid, existing as emulsified globules 2 to 4 microns in diameter and coated with a membrane derived from the secreting cell, which is unique.