Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal

Journal of Dairy Science

Volumn 86, Issue 8, 2003, Pages 2568-2576

  Avramis, C A ^a   Wang, H ^a   McBride, B W ^a   Wright, T C ^a   Hill, A R ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Butter; Cheddar cheese; Docosahexaenoic acid; Fish meal; Milk

Indexed keywords

CLUPEA HARENGUS; TRITICUM AESTIVUM;

ANIMAL; ANIMAL FOOD; ARTICLE; BUTTER; CATTLE; CHEESE; CHEMISTRY; COLOR; FEMALE; FOOD HANDLING; LACTATION; METABOLISM; MILK; PHYSICAL CHEMISTRY; PHYSIOLOGY; SEA FOOD; TASTE;

ANIMAL FEED; ANIMALS; BUTTER; CATTLE; CHEESE; CHEMISTRY, PHYSICAL; COLOR; FEMALE; FISH PRODUCTS; FOOD TECHNOLOGY; LACTATION; MILK; TASTE;

EID: 1342319703     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73851-X     Document Type: Article

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