Simple Summary Consumption of food products that are rich in natural antioxidants
improves the antioxidant status of an organism through protection against oxidative stress …

As a plant group, forage legumes present some unique advantages and disadvantages for
ruminant production. When compared to grasses or cereals their main advantages are …

There has been a surge in interest in relation to differentiating dairy products derived from
pasture versus confined systems. The impact of different forage types on the sensory …

The nutritional image of bovine milk fat has suffered for years because of the association of
saturated fatty acids and coronary heart disease. Thus the alteration of fatty acid composition …

BACKGROUND: Previous studies showed differences in fatty acid (FA) and antioxidant
profiles between organic and conventional milk. However, they did not (a) investigate …

Simple Summary Hemp (Cannabis sativa L.) is an annual herbaceous plant, globally
distributed and cultivated in the past as an important source of fiber. Recently, the interest in …

The effect of 3 diets (grass, grass/clover, and total mixed ration) on the volatile and sensory
properties of bovine milk was assessed over an entire lactation season. Little evidence was …

Worldwide milk production is predominantly founded on indoor, high‐concentrate feeding
systems, whereas pasture‐based feeding systems are most common in New Zealand and …

High levels of polyunsaturated fatty acids (PUFAs) are desirable in milk for its nutritional
quality, but make it vulnerable to oxidation. The aim of this trial was to assess the effects of …

Heat treatment of milk to extend its shelf life by reducing the potential of microorganisms and
enzymes to make the product unsafe or spoil has consequences on its organoleptic …