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A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis

Author
CHILLIARD, Y1 ; FERLAY, A1 ; ROUEL, J1 ; LAMBERETT, G2
[1] Unité de Recherches sur les Herbivores, Equipe Tissu Adipeux et Lipides du Lait, INRA, Theix, 63122 St-Genés-Champanelle, France
[2] Unité de Recherches Laitières et Génétique Appliquée, INRA, 78352 Jouy-en-Josas, France
Source

Journal of dairy science. 2003, Vol 86, Num 5, pp 1751-1770, 20 p ; ref : 3 p

CODEN
JDSCAE
ISSN
0022-0302
Scientific domain
Food science technology; Biotechnology; Animal sciences, zootechny, veterinary medicine
Publisher
American Dairy Science Association, Savoy, IL
Publication country
United States
Document type
Article
Language
English
Author keyword
fatty acids goat milk fat lipolysis lipoprotein lipase
Keyword (fr)
Acide gras Article synthèse Lait chèvre Lipide Lipolyse Lipoprotein lipase Matière grasse lait Carboxylic ester hydrolases Enzyme Esterases Hydrolases Produit laitier
Keyword (en)
Fatty acids Review Goat milk Lipids Lipolysis Lipoprotein lipase Milk fat Carboxylic ester hydrolases Enzyme Esterases Hydrolases Dairy product
Keyword (es)
Acido graso Artículo síntesis Leche cabra Lípido Lipólisis Lipoprotein lipase Materia grasa leche Carboxylic ester hydrolases Enzima Esterases Hydrolases Producto lácteo
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
14785980

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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