Advances in dairy lipid science: physicochemical aspects Prof Zhongtang Yu

Advances in dairy lipid science: physicochemical aspects Prof Zhongtang YuThe physical properties of milk fat are intrinsically related to its chemical composition. This in turn is linked to animal feeding and to a lesser extent to genetics. Understanding the relation between these factors is utmost important to define the effects of animal feeding strategies on milk fat and milk fat rich products. In the present chapter, an overview of high throughput techniques useful in the study of milk fat triacylglycerols is given.

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