acid in serum as a marker for intake of milk fat: relations between intake of milk fat and metabolic risk factors. Am J Clin Nutr 1999;69:22–9. 5. Brevik A, Veierod MB, Drevon CA, Andersen LF. Evaluation of the odd fatty acids 15:0 and 17:0 in serum and adipose tissue as markers of intake of milk and dairy fat. Eur J Clin Nutr 2005;59:1417–22. 6. Saadatian-Elahi M, Slimani N, Chajes V, Jenab M,...

Breakfast beverages with different nutrient compositions may affect postprandial glycemic control differently. We assessed the effects of consuming (1) common breakfast beverages (water, sugar-sweetened coffee, reduced-energy orange juice (OJ), and low-fat milk (LFM)); and (2) fat-free, low-fat, and whole milk with breakfast on postprandial plasma glucose and insulin responses in adults who wer...

Native whey, produced by microfiltration of skim milk, has great potential in infant nutrition and as a functional food ingredient; however, processes to produce whey powder using high temperatures can adversely affect protein quality. The individual effects three critical processing steps were investigated: standard thermal pasteurisation, membrane concentration spray drying on quality when pe...

The urgency of the investigated problem is due to fact that enzymatic compositions in diets agricultural mammals contribute better digestion nutrients, which allows increasing rate inexpensive raw materials ‘rich’ anti-nutritional factors without compromising health and productivity animal. article aimed at researching digestibility nutrients effect enzyme on cows, analysis changes live weight ...

Cindy Tian et al. report that meat and milk from cloned bulls and cows, respectively, appear to meet regulatory standards. The researchers cloned a Japanese Black beef bull and Holstein dairy cow, using somatic cell nuclear transfer, and compared the meat and milk from two beef clones and four dairy clones to that of geneticand breed-matched control animals bred through conventional reproductio...

Composition of milk fa t Cows’ milk fat consists mainly of triglycerides (98-99 g/100 g) together with smaller amounts of phospholipids (0 .9 ~ / I W g), cholesterol (0.3 g/100 g), carotenoids (6-7 pg/g), vitamin A (6-8 pg/g), vitamin D (0-5 pg cholecalciferoV1 oo g) and trace concentrations of other fat-soluble substances such as lanosterol, P-sitosterol, saturated hydrocarbons, squalene, glyc...

Frozen milk can help producers overcome the seasonality of goat production, low production and short lactation periods, avoid discarding during some special periods. We investigated effects combination between freezing (cryogenic refrigerator −16 to −20°C or ultra-cryogenic −76 −80°C) thawing (homeothermy 20 25°C refrigeration 2 4°C) on nutritive compositions physicochemical characteristics raw...