Health-promoting value of cow, sheep and goat milk and yogurts
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- Type
- article
- Published
- 2019-07-01
- Cited by
- 16
- References
- 50
- Access
- Open access
- OpenAlex
- https://openalex.org/W2954857062
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:198162839
Keywords
Chemistry, Food science, Polyunsaturated fatty acid, Fatty acid, Composition (language)
References
- Mineral elements in milk and dairy products
- Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat
- A Potential Anticarcinogenic Agent: Conjugated Linoleic Acid (CLA)
- The importance of the ratio of omega-6/omega-3 essential fatty acids.
- Coronary heart disease: seven dietary factors.
- Comparing the fatty acid composition of organic and conventional milk.
- trans-11 18:1 Vaccenic Acid (TVA) Has a Direct Anti-Carcinogenic Effect on MCF-7 Human Mammary Adenocarcinoma Cells
- Probiotics, prebiotics and antioxidants as functional foods.
- Bioactive Conjugated Linoleic Acid (CLA) in Milk
- Factors affecting the level of conjugated Linoleic acid (CLA) in milk from different cow's breeds
- Genetic variability of milk fatty acids
- The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases
- The effect of grazing on the composition of conjugated linoleic acid isomers and other fatty acids of milk and cheese in goats.
- The effect of breed, parity, and stage of lactation on conjugated linoleic acid (CLA) in milk fat from dairy cows.
- Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology
- Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease.
- Mineral Contents of Milk of Cattle, Camels, Goats and Sheep in the Central Region of Saudi Arabia
- Fatty acid composition and CLA content in goat milk and cheese samples from Umbrian market
- Seasonal variations in fatty acid composition of pasture forage plants and CLA content in ewe milk fat
- Conjugated linoleic acid (CLA): Good or bad trans fat?
Cited by
- Economic characteristics of sour cream production in small-scale dairy processors in Serbia
- Determination of fatty acids profiles and volatile compounds of cows’ and goats’ butters
- The Comparison of Nutritional Value of Human Milk with Other Mammals’ Milk
- Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia
- Aroma profiles and mineral composition of Buffalo kaymak collected from markets in the Çukurova region of Turkey
- Nutritional and dietetic quality of milk and traditional cheese made from the milk of native breeds of sheep and goats
- The Role of Bovine and Non-Bovine Milk in Cardiometabolic Health: Should We Raise the “Baa”?
- Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with Bifidobacterium bifidum
- How does camel milk fat profile compare with that of human milk fat to serve as a substitute for human milk?
- Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk
- Influence of Plant Additives on Changes in the Composition of Fatty Acids, Lipid Quality Indices and Minerals of Fermented Dairy Products from Cow’s Milk
- Orange Peel Feed Ingredient in Lactating Ewes: Effect on Yoghurt Chemical Composition, Fatty Acid Profile, Antioxidant Activity, Physicochemical Properties, and Sensory Quality
- Profiling of fatty acids and phenolic compounds in plant-based yogurts from the Greek market
- The Effect of Prebiotic (Inulin) Addition and Storage Time on the Fatty Acid Profile, Mineral Content, and Sensory Properties of Probiotic Fermented Drinks Produced from Cow’s Milk with Different Fat Contents
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