Impact of milking interval and time on milk spontaneous lipolysis and composition in dairy cows
ABSTRACT: Milk lipolysis is defined as the hydrolysis of triglycerides, the major component of milk fat, resulting in the release of short-chain fatty acids (FA), which are responsible for rancid flavor, and partial glycerides, which impair functional properties such as foaming and creaming abilitie...
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| Glavni autori: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2024-12-01
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| Serija: | Journal of Dairy Science |
| Teme: | |
| Online pristup: | http://www.sciencedirect.com/science/article/pii/S0022030224010841 |
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