In this chapter physico‐chemical composition of milk lipids from different species is discussed. Fat content, fatty acids, milk fat globule diameter in large, small ruminants and equids are compared. Physico‐chemical characteristics of lipids are discussed either form a nutritional point of view for the potential to influence human health or for the technological properties of the milk (cheese yield, rennetability).
Milk fat components and milk quality
Altomonte, Iolanda;Salari, Federica;Martini, Mina
2017-01-01
Abstract
In this chapter physico‐chemical composition of milk lipids from different species is discussed. Fat content, fatty acids, milk fat globule diameter in large, small ruminants and equids are compared. Physico‐chemical characteristics of lipids are discussed either form a nutritional point of view for the potential to influence human health or for the technological properties of the milk (cheese yield, rennetability).File in questo prodotto:
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