Changes in Chemical Composition and Fatty Acid Profile of Milk and Cheese and Sensory Profile of Milk via Supplementation of Goats’ Diet with Marine Algae

SIMPLE SUMMARY: Recently, global interest in goat milk and goat milk products has increased, due to their high nutritional value and better amino acid composition and fatty acid profile compared to cow milk. Moreover, the more favorable fatty acid composition of these foodstuffs (such as increased l...

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Detalles Bibliográficos
Autores principales: Pajor, Ferenc, Várkonyi, Dávid, Dalmadi, István, Pásztorné-Huszár, Klára, Egerszegi, István, Penksza, Károly, Póti, Péter, Bodnár, Ákos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340010/
https://www.ncbi.nlm.nih.gov/pubmed/37443950
http://dx.doi.org/10.3390/ani13132152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340010/
https://www.ncbi.nlm.nih.gov/pubmed/37443950
http://dx.doi.org/10.3390/ani13132152

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