Taste, free fatty acids and fatty acids content in goat milk
Taste, free fatty acids and fatty acids content in goat milk
复制标题
羊奶的味道、游离脂肪酸和脂肪酸含量
DOI：
10.1080/00015128509435788
复制
发表时间：
1985
期刊：
影响因子：
--
通讯作者：
A. M. Robstad
中科院分区：
文献类型：
--
作者：
H. Astrup;T. Steine;A. M. Robstad
摘要一项对大学山羊群的研究表明，奶中肉豆蔻酸和棕榈酸的含量与味道和游离脂肪酸呈正相关。添加饱和脂肪能显著提高羊奶中饱和脂肪和总脂肪含量，但不能增强羊奶的口感。血清脂肪组分受到中度影响。胆固醇以每天2克的速度喂养并没有改变血液或牛奶的组成。补充棕榈酸后血清镁水平下降。
Abstract A study of the goats in the University herd revealed a positive correlation of taste and free fatty acids with the content of myristic and palmitic acids in the milk. The feeding of saturated fats to the goats greatly increased the saturated fat and total fat content in milk, but did not strengthen the goat milk taste. Blood serum fat components were moderately affected. Cholesterol fed at a rate of 2 g a day did not alter the composition of either blood or milk. The serum magnesium level decreased as a result of palmitic acid supplementation.