milk fat


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milk fat

n.
References in periodicals archive ?
Another factor driving the market is that milk fat in A2 milk is 4.8 percent higher than that of regular milk.
Periodic delivery of sour cow~s milk fat 2% - 500 kg; sour cow~s milk, fat content 3.6% - 10 000 kg; sour cow~s milk, fat content 1% - 300 kg; fresh cow~s milk - 1 liter (pasteurized), fat 3% - 1500 l; fresh cow~s milk - 1 liter (pasteurized), fat content 3.6% in a box - tetra again - 3 000 l; cured yoghurt cow (without vegetable fat) - 700 kg; cow~s milk herring - 5 000 l, according to the mentioned items and estimated quantities in the price proposal - annex to the public procurement documentation
This nutritional advantage is related to its good digestibility and buffer capacity, differential composition of casein-fractions (HAM et al., 2010; WANG et al., 2017; BIADALA & KONIECZNY, 2018) and to more desirable fatty acid (FA) profile of goat milk fat (CHILLIARD et al., 2007; MARKIEWICZ-KESZYCKA et al., 2013; KALA et al., 2016).
Also, removing the milk fat takes out much of the vitamin A, so reduced-fat and fat-free milks are fortified with vitamin A palmitate (which comes from animal products).
Interestingly milk fat contents were highest in cows fed on the PKC 40 diet which may be attributed to to high NDF contents of PKC based diets leading to changes in rumen fermentation end products responsible for the de novo synthesis of milk fat contents in udder.
Natural milk fat is taken from fresh milk, which is sold separately at a high price, and vegetable oil is added instead as a rule it is palm oil, and such products are put up for sale."
We summarized that oil and rumen inert-fats feeding increased milk production and milk fat yield compared with no fat addition in lactating dairy buffalo.
The prime ingredient of frozen yogurt are milk fat, milk solid, sweetener (artificial sweetener such as aspartame is used) and culture of yogurt.
Anhydrous milk fat prices were down 4.4 per cent and butter prices dropped by 5.9 per cent.
(2016a) blended milk fat with high oleic acid fraction of Moringa oleifera oil, blends had higher magnitude of unsaturated fatty acids with no trans fatty acids.
New research about milk fat and associated fat-soluble nutrients in infant formula to benefit brain development and to enhance elderly nutrition suggest an untapped nutritional value of dairy food components.
They produce three main ingredients Desi Ghee, Khoya (milk fat) and Butter at in house production facility not to compromise on quality of their products.