Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese

Journal of Dairy Science

Volumn 96, Issue 2, 2013, Pages 1177-1188

  Oeffner, S P ^a   Qu, Y ^a   Just, J ^a   Quezada, N ^a   Ramsing, E ^a   Keller, M ^a   Cherian, G ^a   Goddick, L ^a   Bobe, G ^a,b  

^a OREGON STATE UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Dairy product; Fatty acid composition; Flaxseed; Texture

Indexed keywords

FATTY ACID;

ANIMAL; ARTICLE; BUTTER; CATTLE; CHEESE; CHEMISTRY; DIET SUPPLEMENTATION; DRUG EFFECT; FEMALE; FLAX; FOOD QUALITY; LACTATION; METABOLISM; MILK; STANDARD;

ANIMALS; BUTTER; CATTLE; CHEESE; DIETARY SUPPLEMENTS; FATTY ACIDS; FEMALE; FLAX; FOOD QUALITY; LACTATION; MILK;

EID: 84872686467     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5941     Document Type: Article

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