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| Dickow, J.A.; Larsen, L.B.; Hammershøj, M.; Wiking, L.. |
| The development in lipoprotein lipase (LPL) activity and free fatty acids were studied in freshly milked non-cooled milk from individual Danish Holstein or Jersey cows, or after storage for up to 24 h at either cooling temperature at 4ºC or at the milking temperature at 31ºC. LPL activity increased in the cream phase upon cooling, while the activity in the skimmed milk was either steady, as observed for Jersey cows, or increased, as seen for the Holsteins, in the skim milk upon cooling for up to 24 h. Storage at 31ºC decreased the LPL activity in both the cream phase and the skim milk phase. The increase in free fatty acids was found to depend on potential lipoprotein lipase activity, incubation temperature, substrate availability, and incubation time.... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2011 |
URL: http://orgprints.org/17279/1/17279.pdf |
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| Poulsen, Nina Aagaard; Hein, Lisa; Gregersen, Sandra Beyer; Sørensen, Lars Peter; Larsen, L.B.; Kargo, Morten; Buitenhuis, Albert Johannes. |
| Abstract Milk fatty acid (FA) composition can be manipulated through feeding, and especially effects of grazing have been shown to promote a healthier milk FA profile due to increasing contents of beneficial FAs, like conjugated linoleic acid (CLA) and α-linolenic acid (C18:3, the main n3 FA in milk). In addition to diet-based manipulations, selective breeding for specific FA could also be a strategy for altering the FA profile as milk FA display low to moderate heritabilites (0.07-0.34 in Danish Holstein). Since 2015, milk samples from all Danish dairy cows under yield control have been analyzed using mid infrared spectroscopy. The FOSS Application Note 64 has subsequently been used to predict content of seven FA groups (short-chain FA (SCFA),... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Breeding and genetics; Health and welfare. |
| Ano: 2017 |
URL: http://orgprints.org/32173/1/Poulsen%20et%20al%20SobCows%20poster_2.pdf |
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| Hansen, T.B.; Larsen, L.B.; Hammershøj, M.; Nielsen, J.H.; Højgaard, K.S.; Knøchel, S.. |
| A red-smear soft cheese was produced four times during a year at an organic dairy farm using pasteurized and un-pasteurized milk, respectively, from the same milking. A commercial starter culture was added. The cheeses were characterized microbiologically and chemically in order to study how heat treatment and season affected their characteristics during cheese making and ripening. Large variations between the different lots of cheeses characterized the production. However, the cheeses made from un-pasteurized milk generally had a higher lactic acid bacteria count except in cases, where the pasteurized milk was recontaminated or if acidification failure took place. Delays in acidification caused a more pronounced increase in numbers of E.coli,... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2007 |
URL: http://orgprints.org/10704/1/10704.pdf |
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