830 Milk fatty acids: Emerging perspectives

Gervais, R.; Baumann, E.; Leduc, M.; Chouinard, P.Y.

doi:10.2527/asasann.2017.830

Cited by 1 publication

(2 citation statements)

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“…genetics and stage of lactation) but mostly with the feeding of the animal (e.g. grain and energy intake) as described in detail elsewhere (Jensen 2002;Lock and Bauman 2004;Palmquist 2006;Gervais et al 2017). It is well known that the milk FA profile resulting from feeding can have profound effects on the sensory, textural, nutritional and shelf-life properties of dairy fat products such as butter (Couvreur et al 2006;Hurtaud and Peyraud 2007).…”

Section: Introductionmentioning

confidence: 99%

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Development of global fatty acid models and possible applications

Schwarz¹,

Bak²,

Hansen

2021

Int J of Dairy Tech

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Milk fat is an important nutrient for young animals and humans, and its composition [fatty acids (FA)] may vary broadly. The objective of this study was to describe the development of global FA models for high-throughput Fourier transform infrared milk analysers. The developed models for major FA, FA grouped by chain length, by degree of unsaturation and by their origin, showed good accuracy, repeatability and correlation to gas chromatography. Moderate performance was obtained for low concentration FA (short chain, polyunsaturated and trans). Possible practical applications could be to enhance dairy products, optimise milk processing and/or optimise dairy cow performance through improved feeding and management.

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Section: Introductionmentioning

confidence: 99%

“…These triglycerides are composed of a glycerol backbone and three fatty acids (FA) each. More than 400 different FA have been described in cow milk (Jensen and Ferris 1991;Gervais et al 2017). Milk fat is the most variable component in milk, both in concentration and in composition.…”

Section: Introductionmentioning

confidence: 99%