The composition of bovine milk lipids: January 1995 to December 2000.

By R. G. Jensen. Journal of Dairy Science, 2002

1,012 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Nutrition and Dietetics, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/f00f5790ebb5b77fb7429d28a8127d8eb95e0a09

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Citations in the corpus

Quantitative and qualitative determination of CLA produced by Bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques (2011, methodology): “Gas chromatography systems fitted with polar capillary columns and FID detectors are widely used in the fatty acid routine analysis (Jensen, 2002), as well as in the identification and quantification of minor compounds.”
Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems (2006, background): “…fatty acids predominant in plant oil supplements, while an increase in milk fat 18:0, cis-9 18:1 and trans 18:1 can be expected due to extensive metabolism of long chain PUFA in the rumen which leads to an increase in the amount of 18:0 and trans fatty acids available for absorption (Jensen, 2002).”
A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. (2003, background): “This implies that the potential effects on human health of both CLA and trans-C18:1 isomers have to be evaluated together with care (e.g., Jensen, 2002) in order to predict the putative effects of lipid supplementation on goat milk fat nutritional quality.”
Fatty acids in bovine milk fat (2008, background): “Milk fat triacylglycerols are synthesised from more than 400 different fatty acids, which makes milk fat the most complex of all natural fats (9, 10, 15).”
Raw or heated cow milk consumption: Review of risks and benefits (2013, background): “Concerningmilk fat, animal (genetics, stage of lactation, ruminal fermentations, udder infections) and feed (grain, energy and dietary protein intake, seasonal and regional effects) related factors account for variations in the amount and fatty acid composition (Jensen, 2002).”
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective (2021, background): “As stated above, the major proportion of FA found in milk are saturated fatty acids (SFAs), accounting for 60%–70% of the total milk FA, followed by monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) (Jensen 2002; Alothman et al. 2019).”
Gene networks driving bovine milk fat synthesis during the lactation cycle (2008, background): “Cholesterol transport was suggested [43] but it is not supported by the low amount [3] and pattern of cholesterol in bovine milk throughout lactation [ 44 ].”