There is increased consumer awareness that foods contain microcomponents that may have
beneficial effects on health maintenance and disease prevention. In milk fat these functional …

Conjugated linoleic acid (CLA) has been recently studied mainly because of its potential in
protecting against cancer, atherogenesis, and diabetes. Conjugated linoleic acid (CLA) is a …

Physico-chemical characteristics of milk are related to its composition for a particular animal
species. Sheep milk contains higher levels of total solids and major nutrient than goat and …

The specific composition of milk fat of the small ruminant makes it especially valuable
nutritionally and for consumer health. The aspects of the nature and composition of the …

Based on the potential benefits of cis-9, trans-11 conjugated linoleic acid (CLA) for human
health, there is a need to develop effective strategies for enhancing milk fat CLA …

The composition and functional properties of cow's milk are of considerable importance to
the dairy farmer, manufacturer, and consumer. Broadly, there are 3 options for altering the …

A number of technologies that increase feed efficiency and lean tissue deposition while
decreasing fat deposition have been developed in an effort to improve profitability of animal …

Fatty acid bioavailability can be managed through the physicochemical properties of lipid
such as lipid-droplet size, lipiddroplet ultrastructure (lipids organization between core and …

Effects on fatty acid profiles and milk fat yield due to dietary concentrate and supplemental
18: 3n-3 were evaluated in 4 lactating Holstein cows fed a low-(35: 65 concentrate: forage; …

Fat is the most variable constituent in milk and is reduced on low‐fiber/high‐concentrate
diets or on rations containing lipid supplements rich in polyunsaturated fatty acids. The …