Fatty acids (FAs) of milk fat are considered to be important nutritional components of the
diets of a significant portion of the human population and substantially affect human health …

Consumer perception of organic cow milk is associated with the assumption that organic
milk differs from conventionally produced milk. The value associated with this difference …

Abstract Bovine milk contains 3–5% of fat, of which the dominant portion (about 98%) is in
the form of triacylglycerols, whereas polar lipids such as glycerophospholipids and …

Food sensors have been developed for quality monitoring and contaminant detection to
improve food management. Despite the alarming rates of food waste and food‐related …

Dietary fat may play a role in the aetiology of many chronic diseases. Milk and milk‐derived
foods contribute substantially to dietary fat, but have a fat composition that is not optimal for …

With regard to human health aspects of milk fat, increasing the amount of unsaturated fatty
acids in milk is an important selection objective. The cow's diet has an influence on the …

The objective of this study was to estimate genetic parameters for major milk fatty acids and
milk production traits. One morning milk sample was collected from 1,918 Holstein-Friesian …

Seasonal calving, pasture-based dairy systems are widely practiced in countries with a
temperate climate and plentiful rainfall such as Ireland and New Zealand. This approach …

Milk fatty acid composition is a parameter of great interest for evaluation of nutritional quality
of milk. Stearoyl-CoA desaturase (SCD) is a key enzyme in mammary lipid metabolism …

The continued popularity of organic and natural foods has generated interest in organic milk,
and use of pasture for dairy cattle is a requirement for organic production. This process may …