Recent Research Advances in Milk Lipids
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (30 May 2019)
Special Issue Editor
Interests: animal feeding and milk quality; quantitative genetics of ruminants; milk technological properties; cheese yield; infrared spectroscopy; crossbreeding; volatile organic compounds; milk and meat CLA; enteric methane emissions.
Special Issue Information
Dear Colleagues,
Many studies have demonstrated that dietary saturated and trans fatty acids increase risk for human health. This scientific evidence has given rise to the concept of functional foods, creating a demand for foods with improved nutrient profiles. A typical example is the attempt in the dairy science sector to modify the composition of milk fat.
Milk and dairy products are the principal source of the saturated lipids intake in the world population. The negative effects of high level of these fats consumption on human health have increased dietician criticisms. On the other hand, cohort studies provide no convincing evidence that milk is harmful. In fact, dairy fat contains several components that may play an important role in human health: conjugated linoleic acid (CLA), vaccenic acid, branched-chain fatty acids, butyric acid, sphingolipids, and omega-3 fatty acids.
The aim of this Special Issue is to collect the most recent evidence in dairy feeding and breeding sector aimed to modify milk lipid composition, with emphasis to the functional properties.
Dr. Giuseppe Conte
Guest Editor
Manuscript Submission Information
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Keywords
- milk
- lipid composition
- nutraceutical properties
- CLA
- mammary metabolism
- dairy products
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