Food chain approach to lowering the saturated fat of milk and dairy products

Lactating cow diets were supplemented with high‐oleic acid sunflower oil over two production periods spanning two years, to modify the milk fat, partially replacing saturated fatty acids with cis‐monounsaturated fatty acids. The resulting milk was used for ultrahigh‐temperature milk, butter and Ched...

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Bibliographic Details

Main Authors:	Kirsty E. Kliem, David J. Humphries, Oonagh Markey, Dafni Vasilopoulou, Colette C. Fagan, Alistair S. Grandison, Kim G. Jackson, Susan Todd, David Ian Givens, Julie A. Lovegrove
Format:	Default Article
Published:	2018
Subjects:	Other health sciences not elsewhere classified Bovine milk Fatty acids Lipids Milk processing Medical and Health Sciences not elsewhere classified
Online Access:	https://hdl.handle.net/2134/35641
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