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Manipulation of Dietary and Physiological Factors on Composition and Physicochemical Characteristics of Milk Fat

  • Wiking L
  • Larsen M
  • Weisbjerg M
Springer International Publishing, (2020), 3-19
DOI: 10.1007/978-3-030-41661-4_1
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Abstract

Fatty acids (FA) in milk origin partly from FA in the feed and partly from de novo synthesis in the mammary gland, commonly with half from feed and half from de novo synthesis. De novo synthesized FA are generally short or medium chain length, maximum C16, and are...

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Wiking, L., Larsen, M. K., & Weisbjerg, M. R. (2020). Manipulation of Dietary and Physiological Factors on Composition and Physicochemical Characteristics of Milk Fat. In Dairy Fat Products and Functionality (pp. 3–19). Springer International Publishing. https://doi.org/10.1007/978-3-030-41661-4_1

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