Relation of Degree of Saturation of Milk Fat to Development of Oxidized Flavor
Open Access
- 1 May 1943
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 26 (5) , 419-427
- https://doi.org/10.3168/jds.s0022-0302(43)92737-7
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- A Study of the Relation of the Feed Consumed by the Cow to the Composition of Milk Fat and the Properties of ButterJournal of Dairy Science, 1938
- The Oxidation of ButterfatJournal of Dairy Science, 1937
- The Influence of Food Fat of Varyying Degrees of Unsaturation upon Blood Lipids and Milk FatJournal of Dairy Science, 1936
- Factors Influencing the Initial Induction Period in the Oxidation of Milk FatJournal of Dairy Science, 1934
- Fat Metabolism in the Lactating GoatJournal of Dairy Science, 1932
- The Effect of Corn Oil on Milk and Butter Fat Production and on the Composition of Butter Fat in the Dairy CowJournal of Dairy Science, 1932
- Variations in the component fatty acids of butter due to changes in seasonal and feeding conditionsBiochemical Journal, 1930