Dairy fat and its fatty acids (FAs) have been shown to possess pro-health properties that can
support health maintenance and disease prevention. In particular, branched-chain FAs …

Milk contains several important nutrients that are beneficial for human health. This review
considers the nutritional qualities of essential fatty acids (FAs), especially omega-3 (ω-3) …

Background Milk is one of the most important food sources for human nutrition. The chemical
composition of milk varies depending on many factors and may influence its nutritional value …

Branched-chain fatty acids (BCFAs) and odd-chain fatty acids (OCFAs) in mammalian milk,
dairy products, and vegetable oils were investigated; 72 fatty acids, including 16 BCFAs and …

Food adulteration, mislabeling, and fraud, are rising global issues. Therefore, a number of
precise and reliable analytical instruments and approaches have been proposed to ensure …

Conjugated linoleic acid (CLA) content of ruminant milk reported in published research
papers (n= 65) from January 1995 to March 2020 around the world were analyzed to …

Natural starter cultures are undefined multiple-strains culture communities of mostly
thermophilic lactic acid bacteria (LAB), in association with minor amounts of mesophilic …

The term “organic” denotes a product of a food production system that is socially,
ecologically, and economically sustainable. The organic food market is growing in response …

Perceptions of production methods for organic and conventional milk are changing, with
consumers prepared to pay premium prices for milk from either certified organic or …

This study investigated the seasonal variations in the fatty acid composition and the melting
behaviour of milk fat and the whipping properties of cream in New Zealand. Major changes …