Mammary Gland, Milk Biosynthesis and Secretion: Milk Fat

D. E. Bauman, M. A. McGuire, K. J. Harvatine

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Scopus citations

Abstract

Fat is an important component of milk. Nutritionally, fat is the major energy component of milk and accounts for many of the physical properties, manufacturing characteristics, and sensory attributes of dairy products. Economically, fat is important to the value of milk as it directly affects the yield of many manufactured dairy products. Additionally, fat is the major energy cost in milk synthesis and significant feed costs are associated with meeting the energy demand. Finally, recent research on milk fat has included a focus on 'designing' milk fat to improve its healthfulness and functional properties.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Dairy Sciences
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages352-358
Number of pages7
ISBN (Electronic)9780123744029
ISBN (Print)9780123744074
DOIs
StatePublished - Jan 1 2011

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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