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Farm factors associated with increased free fatty acids in bulk tank milk
An elevated amount of free fatty acids (FFA) is a milk quality concern that can contribute to off-flavor, rancidity, reduced foaming ability, and inhibited fermentation that affects cheese coagulation. Free fatty acid concentrations >1.2 mmol/100 g of fat are considered high, although there are v...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873815/ https://www.ncbi.nlm.nih.gov/pubmed/36713123 http://dx.doi.org/10.3168/jdsc.2022-0301 |