Improving the nutritional quality of milk

作者: D.I. Givens , K.E. Kliem

DOI: 10.1533/9781845695569.2.135

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摘要: Abstract: The important role of cow’s milk in the human diet as a supplier fatty acids, protein and other key nutrients relationship with chronic disease is discussed. This set context trends milk/dairy product consumption focuses on ability to change composition lipids by animal nutrition, particular ways reducing increasing proportions saturated cis-monounsaturated acids respectively. In addition, potential improve fortification discussed possibility components such lactose processing.

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