Milk and milk products are nutritious food items containing numerous essential nutrients, but
in the western societies the consumption of milk has decreased partly due to claimed …

The potential to modify the milk fatty acid (FA) composition by changing the cow or goat diets
is reviewed. Ruminal biohydrogenation (RBH), combined with mammary lipogenic and Δ‐9 …

There is considerable interest in altering the fatty acid composition of milk with the overall
aim of improving the long-term health of consumers. Important targets include reducing the …

Background Safflower is a multiple purpose crop generally grown for oil production. The
safflower oil is considered to be a better oil since it contains higher amount of oleic and …

Much attention has been directed toward conjugated linoleic acid (CLA) since the discovery
of its anticarcinogenic properties two decades ago. Many other biological activities have …

There is increasing evidence that nutrition plays an important role in the development of
chronic diseases in the human population, including cancer, cardiovascular disease, insulin …

Milk fat is a high-value milk component that is processed mainly as butter, cheese, cream
and whole milk powder. It is projected that approximately 35 million tonnes of milk fat will be …

Four lipid supplements varying in chain length or degree of unsaturation were examined for
their effects on milk yield and composition, ruminal CH 4 emissions, rumen fermentation …

With the increase in the world population, the demand for edible oils is increasing. The
recommended intake of edible oils by the World Health Organization is 20–25 kg/year, and …

Fat is the most variable constituent in milk and is reduced on low‐fiber/high‐concentrate
diets or on rations containing lipid supplements rich in polyunsaturated fatty acids. The …