Influence of fat content on quality of cow's milk

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M. Martini
I. Altomonte
A. Bortoluzzi Moro
C. Caneppele
F. Salari


cow, fatty acids, milk fat globules, milk quality


The aim of the study was to verify whether changes in the percentage of fat in highly selected cows produce variations in the physical structure of the fat and changes in milk composition. Individual milk was sampled from 50 cows. Fat was evaluated in each individual in order to create two groups of animals with lower and higher percentage. The group with higher fat content showed a significantly larger diameter of the fat globules, less C14:0 and more C16:1. In conclusion the diameter variations observed result in few changes in milk fatty acid composition, thus maintaining a consistent nutritional quality.

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