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Effect of Season and Stage of Lactation on Certain Polyunsaturated Fatty Acids of Milk Fat

✍ Scribed by Boatman, Carolyn; Hotchkiss, Donald K.; Hammond, Earl G.

Book ID
123564065
Publisher
American Dairy Science Association
Year
1965
Tongue
English
Weight
319 KB
Volume
48
Category
Article
ISSN
0022-0302

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## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product. In order to improve the organoleptic properties of the product, 30 g l^βˆ’1^ whey protein concentrate (WPC) was added during