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Book Chapter

Influence of Nutritional Factors on the Yield, Composition and Physical Properties of Milk Fat

  • Hawke J
  • Taylor M
Springer Netherlands, (1983), 37-81
DOI: 10.1007/978-94-010-9231-9_2
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Abstract

The fatty acid constituents of milk lipids are derived both from blood lipids and synthesis de novo in the mammary gland. The fatty acids from these two sources are appreciably different and consequently variations in their relative contributions, brought about by...

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Hawke, J. C., & Taylor, M. W. (1983). Influence of Nutritional Factors on the Yield, Composition and Physical Properties of Milk Fat. In Developments in Dairy Chemistry—2 (pp. 37–81). Springer Netherlands. https://doi.org/10.1007/978-94-010-9231-9_2

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