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Effects of feeding formaldehyde treated, full fat soybean flours on milk fat polyunsaturated fatty acids

✍ Scribed by J. Bitman; T. R. Wrenn; D. L. Wood; G. C. Mustakas; E. C. Baker; W. J. Wolf

Book ID
112778168
Publisher
Springer-Verlag
Year
1975
Tongue
English
Weight
797 KB
Volume
52
Category
Article
ISSN
0003-021X

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## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product.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