Preliminary investigation of the influence of dietary protected lipid supplements on the characteristics of cows' milk fat
1991
Fearon, Anna M | Kilpatrick, David J
Dietary manipulation of cos' milk fat composition has principally been concerned ith increasing the proportion of unsaturated fatty acids present. Hoever, such changes in fatty acid composition result in a softening of the milk fat, a property not to the benefit of every user. Bakers and confectioners, for example, frequently prefer a harder milk fat to achieve the desired textural characteristics of their products. A preliminary investigation of the influence of protected lipid supplements on the characteristics of milk fat found that inclusion of Dairy Fat Prills (at a level of 1.0 kg day⁻¹) in the diet of dairy cos hardened the fat. This as shon by a significant increase in percentage solid fat content over the temperature range (5–30°C) investigated and as accompanied by a significant increase in mean slip melting point from 31.81°C (control diet) to 35.18°C.
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