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Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese.
Mohan, M S; Anand, S; Kalscheur, K F; Hassan, A N; Hippen, A R.
Affiliation
  • Mohan MS; Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007.
  • Anand S; Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007. Electronic address: sanjeev.anand@sdstate.edu.
  • Kalscheur KF; Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007.
  • Hassan AN; Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007.
  • Hippen AR; Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007.
J Dairy Sci ; 96(4): 2081-2094, 2013 Apr.
Article in En | MEDLINE | ID: mdl-23403190
Subject(s)
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cattle / Cheese / Linoleic Acids, Conjugated / Animal Feed Limits: Animals Language: En Journal: J Dairy Sci Year: 2013 Document type: Article Country of publication: United States
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cattle / Cheese / Linoleic Acids, Conjugated / Animal Feed Limits: Animals Language: En Journal: J Dairy Sci Year: 2013 Document type: Article Country of publication: United States