Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor

Popis výsledku anglicky

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.

Druh

B - Odborná kniha

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

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

ISBN

978-0-12-811862-7

Počet stran knihy

248

Název nakladatele

Academic Press

Místo vydání

San Diego

Kód UT WoS knihy

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