Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products. Study objects and methods. The present research featur...

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Главные авторы:	Sadovoy, V. V., Садовой, В. В., Permyakov, A. V., Пермяков, А. В.
פורמט:	Статья
שפה:	Russian
יצא לאור:	Kemerovo State University 2024
נושאים:	Dairy products Transformation Fatty-acid profile Goat Lipids Milk Rheological properties Sheep Yogurt
גישה מקוונת:	https://dspace.ncfu.ru/handle/123456789/29279
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

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