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1 gru 2014 · Milk is a considerable resource of products whose composition varies. Four components are dominant in quantitative terms: water, fat, protein and lactose; while the minor components are...
1 wrz 1991 · Data are presented on the membrane and the emulsion. Bovine milk contains substantial quantities of C 4:0 to C 10:0, about 2% each of C 18:2 and trans -C 18:1, almost no other long-chain polyunsaturated fatty acids. The fatty acid composition is not altered by ordinary changes in diet.
30 paź 2024 · Cow milk is rich in proteins, fats, carbohydrates, and minerals; however, its precise nutrient content varies based on various factors. In the current study, we evaluated the differences in the fatty acid and protein contents of milk and the factors associated with these differences. To achieve this, samples were collected from seven types of cows in different regions. These included samples ...
Objective: Saturated and trans fat consumption is associated with increased cardiovascular disease (CVD) risk. Current dietary guidelines recommend low fat and significantly reduced trans fat...
1 sty 2005 · In this article, an effort has been made to review chemical composition of cow' and human' milk; their chemical; physical; nutritional aspects and the role of milk fat in human health.
18 sty 2007 · The composition and content of lipids in milkfat vary widely among mammalian species. Milkfat is not only a source of bioactive lipid components, it also serves as an important delivery medium for nutrients, including the fat-soluble vitamins.
9 gru 2020 · Milk fat is characterized by its relatively low content of essential polyunsaturated fatty acids, linoleic acid (LA or C18:2 n − 6; 2–3% of fatty acids) for the ω6 family and α-linolenic acid (ALA or C18:3 n − 3, <1% of fatty acids) for the ω3 family.
