Milking frequency and dairy cow susceptibility to lipolysis interact to alter milk lipolysis and composition
ABSTRACT: Lipolysis is an ongoing issue for the French dairy industry that must be minimized. Milk lipolysis is defined as the hydrolysis of triglycerides, the major component of milk fat, resulting in the release of short-chain fatty acids responsible for rancid flavor and partial glycerides that i...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030225004242 |
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