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Milk Contact Surface and Metallic ContaminationThe contents are provided free for noncommercial purpose such as teaching, training, research, extension and self learning.If you want share any article related Agriculture with us than send at Welcome to AgriMoon.Com – a website helps student to Knowledge about Agriculture, Books, News related to Agriculture sector, Jobs, Ask anything about Agriculture, Interviews of Toppers & achieved peoples, Events (Seminar, Workshop), Company & College Detail and Exam notification. This is because, as the feed progresses, the fat composition gradually increases due to the mechanics of milk moving through the breast. 22 0 obj endobj Module 1.
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<>/Font<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI]>>/Parent 129 0 R/Group<>/Tabs/S/Type/Page/StructParents 5>> <>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI]>>/Parent 294 0 R/Group<>/Tabs/S/Type/Page/StructParents 72>> <>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI]>>/Parent 356 0 R/Group<>/Tabs/S/Type/Page/StructParents 101>> 118 0 obj <>/Font<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI]>>/Parent 333 0 R/Group<>/Tabs/S/Type/Page/StructParents 23>> 65 0 obj <>/Font<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI]>>/Parent 438 0 R/Group<>/Tabs/S/Type/Page/StructParents 51>> 116 0 obj The most polar lipids found in milk fat are phospholipids.
98 0 obj <>/Font<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI]>>/Parent 242 0 R/Group<>/Tabs/S/Type/Page/StructParents 9>> endobj Breed averages for percentages of milk fat, total protein,true protein and total solids. 68 0 obj 66 0 obj
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<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI]>>/Parent 371 0 R/Group<>/Tabs/S/Type/Page/StructParents 107>> endobj skimmed milk, or skimmed milk by ultrafiltration; and • Lactose Composition Classification Protein (percent protein in milk solids-not-fat)* Fat Moisture SMP Min. <>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI]>>/Parent 321 0 R/Group<>/Tabs/S/Type/Page/StructParents 89>> endobj 41 0 obj 93 0 obj
One of the unique aspects of milk fat is the presence of a substantial content of short-chain fatty acids (particularly C4:0 and C6:0). <>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI]>>/Parent 438 0 R/Group<>/Tabs/S/Type/Page/StructParents 120>> 81 0 obj <>/Font<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI]>>/Parent 356 0 R/Group<>/Tabs/S/Type/Page/StructParents 26>> 59 0 obj <>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI]>>/Parent 410 0 R/Group<>/Tabs/S/Type/Page/StructParents 117>>
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