Physical and sensory properties of dairy products from cows with various milk fatty acid compositions

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 11, 2004, Pages 3422-3428

  Chen, She ^a   Bobe, Gerd ^a   Zimmerman, Shelly ^a   Hammond, Earl G ^a   Luhman, Cindie M ^b   Boylston, Terri D ^a   Freeman, Albert E ^a   Beitz, Donald C ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b LongView Animal Nutrition Center   (United States)

Author keywords

Bovine milk; Dairy products; Fatty acid composition; Flavor; Texture

Indexed keywords

FATTY ACID; YOGHURT;

ARTICLE; BUTTER; CHEESE; COW; DAIRY PRODUCT; GAS CHROMATOGRAPHY; ICE CREAM; LIPID COMPOSITION; MILK; NONHUMAN;

ANIMALS; CATTLE; CHEESE; CHEMISTRY, PHYSICAL; DAIRY PRODUCTS; DIET; FATTY ACIDS; FATTY ACIDS, UNSATURATED; HUMANS; ICE CREAM; MILK; SENSATION; TASTE; YOGURT;

BOVINAE;

EID: 2542437248     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035193z     Document Type: Article

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