Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile
نویسندگان
چکیده
منابع مشابه
Fatty acid profile of ewe’s milk infected with Staphylococcus spp.
Background: Mastitis in sheep caused by Staphylococcus spp. is a serious concern for dairy farming. Aims: The objective of this study was to evaluate the impact of the intramammary infection (IMI) caused by Staphylococcus spp. on the long-chain fatty acid profile and composition of ewe’s milk. Methods: The experiment was conducted in a herd of Zoslachtena Valaska sheep. Half-udder milk samples ...
متن کاملThe Challenge of Changing the Fatty Acid Profile of Milk
Feeding dairy cows a ration containing whole flax seeds (linseed), flax (linseed) oil or milled, extruded or micronized linseed has five beneficial effects on the fat profile of cow’s milk: (1) increasing the content of alpha-linolenic acid (ALA); (2) increasing the content of conjugated linoleic acid (CLA); (3) decreasing the omega-6/omega-3 ratio; (4) decreasing the overall saturated fat cont...
متن کاملEffects of induced subacute ruminal acidosis on milk fat content and milk fatty acid profile.
Two lactating dairy cows fitted with a rumen cannula received successively diets containing 0%, 20%, 34% and again 0% of wheat on a dry matter basis. After 5, 10 and 11 days, ruminal pH was measured between 8:00 and 16:00 hours, and milk was analysed for fat content and fatty acid profile. Diets with 20% and 34% wheat induced a marginal and a severe subacute ruminal acidosis respectively. After...
متن کاملEffect of Conjugated Linoleic Acid Supplement and Sesame as Source of N-6 on Performance and Milk Fatty Acid Profile of Holstein Dairy Cows During Transition Period
Background: Feeding unsaturated fatty acids sources in dairy cows is considered as a strategy to improve animal health during postpartum period and milk fatty acid profile. OBJECTIVES: This study aimed to investigate the effects of conjugated linoleic acid supplement and combination of sesame meal and oil on performance and milk fatty acid composition of dairy cows during transition period. MET...
متن کاملGoat Milk Free Fatty Acid Characterization During Goat Milk Free Fatty Acid Characterization During
The disruption of the milk fat globule membrane can lead to an excessive accumulation of free fatty acids in milk, which is frequently associated with the appearance of rancid flavors. Solid-phase microextraction and gas chromatography techniques have been shown to be useful tools in the quantification of individual free fatty acids in dairy products providing enough sensitivity to detect level...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Processing: Techniques and Technology
سال: 2019
ISSN: 2074-9414,2313-1748
DOI: 10.21603/2074-9414-2019-3-423-430