English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil. Collection was performed in 21 days and another after 36 days. Proximate composition (moisture, ash, fat, protein, carbohydrates), sensory, color (CIE L*, a*, b*) and texture were made for mozzarella cheese. The fatty acids (FA) present in mozzarella cheese were determined by chromatography. Saturated fatty acids (SFA) were the most abundant in cheese. The results point that it is feasible to add various fat sources in animal feed for milk and milk products in dairy cows.   </p

acta scientiarum. technology/acta scientiarum. technology

&lt;b&gt;Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat&lt;/b&gt; - doi: 10.4025/actascitechnol.v35i4.20158