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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
01/08/1992 |
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Data da última atualização: |
03/08/2023 |
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Autoria: |
ASTRUP, H. N.; STEINE, T. A.; ROBSTAD, A. M. |
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Título: |
Taste, free fatty acids and fatty acids content in goat milk. |
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Ano de publicação: |
1985 |
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Fonte/Imprenta: |
Acta Agricultural Scandinavica, v. 35, n. 3, p. 315-320, 1985. |
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DOI: |
10.1080/00015128509435788 |
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Idioma: |
Inglês |
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Conteúdo: |
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. |
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Palavras-Chave: |
Composicao; Flavour. |
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Thesagro: |
Caprino; Leite; Sabor. |
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Thesaurus Nal: |
Blood serum; Goat milk; Goats; Milk composition; Milk fatty acids. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 01298naa a2200277 a 4500
001 1522001
005 2023-08-03
008 1985 bl uuuu u00u1 u #d
024 7 $a10.1080/00015128509435788$2DOI
100 1 $aASTRUP, H. N.
245 $aTaste, free fatty acids and fatty acids content in goat milk.$h[electronic resource]
260 $c1985
520 $aAbstract: 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.
650 $aBlood serum
650 $aGoat milk
650 $aGoats
650 $aMilk composition
650 $aMilk fatty acids
650 $aCaprino
650 $aLeite
650 $aSabor
653 $aComposicao
653 $aFlavour
700 1 $aSTEINE, T. A.
700 1 $aROBSTAD, A. M.
773 $tActa Agricultural Scandinavica$gv. 35, n. 3, p. 315-320, 1985.
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