Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F17%3A43896183" target="_blank" >RIV/60076658:12220/17:43896183 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor

Original language description

Milk and dairy products have been historically staple foods in the Western style of nutrition. A perception exists among consumers that milk and dairy products from animals that are maintained outdoors and consume fresh grass are superior to those fed total mixed rations, based usually on preserved forage and concentrates. Forages are the cheapest source of nutrients for dairy ruminants. Extensive data exist on the effects of various forages on milk yield and milk main components, whereas information on bioactive compounds has been limited and dispersed. Available information on fatty acid composition of milk fat, vitamins, carotenoids, phytoestrogens, mycotoxins, alkaloids and detrimental bacteria as well as volatiles affecting milk flavor in the chain fresh and preserved forages ? milking animal ? milk and dairy products is collated in the book.

Czech name

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Czech description

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Type

B - Specialist book

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

ISBN

978-0-12-811862-7

Number of pages

248

Publisher name

Academic Press

Place of publication

San Diego

UT code for WoS book

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