Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat

Journal of Dairy Science

Volumn 97, Issue 11, 2014, Pages 6745-6753

  Corradini, S A S ^a   Madrona, G S ^a   Visentainer, J V ^b   Bonafe, E G ^b   Carvalho, C B ^a   Roche, P M ^c   Prado, I N ^b  

^a Agricultural Science Center   (Brazil)

^b STATE UNIVERSITY OF MARINGÁ   (Brazil)

^c STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Conjugated linoleic acid; Dairy product; Fatty acid; Ice cold food

Indexed keywords

FATTY ACID; PALM OIL; VEGETABLE OIL;

ANALYSIS; ANIMAL; ANIMAL FOOD; BOVINE; BREEDING; CHEMISTRY; COCONUT; COLOR; CONSUMER ATTITUDE; DIET; FEMALE; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HUMAN; ICE CREAM; MICROBIOLOGY; MILK; PHYSICAL CHEMISTRY; TASTE; VETERINARY;

ANIMAL FEED; ANIMALS; BREEDING; CATTLE; COCOS; COLOR; CONSUMER BEHAVIOR; DIET; FATTY ACIDS; FEMALE; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; ICE CREAM; MILK; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; TASTE;

EID: 84908328304     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8290     Document Type: Article

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