Contrasted effects of dietary extruded linseed supplementation on carotenoid and liposoluble vitamin status in lactating Holstein or Montbéliarde cows fed hay or corn silage.

Cow milk and dairy products have a good nutritional value that could be improved by increasing the concentrations of several compounds such as carotenoids and liposoluble vitamins A and E. Their concentrations in milk are dependent on their respective dietary intakes, but the transfer from feeds to milk seems to be limited by dietary, digestive, or metabolic factors linked to lipids that could differ between dairy breeds. The effect of dietary fat supplement (provided as extruded linseed) on carotenoid, vitamin E, and vitamin A status as well as their transfer from diet to milk were explored in mid-lactating dairy cows (Holstein or Montbéliarde breed) receiving either corn silage or hay as the main forage.

Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor.

Although the effects of cow diet on cheese sensory properties have been well documented, the putative interactions between the biochemical and microbial milk components and their respective roles in the development of the sensory properties of cheeses have yet to be explored in depth. The aim of this study was to evaluate the specific contribution of milk fat composition to the formation of cheese sensory properties. Two creams with different fat compositions were obtained from cows fed either pasture or maize silage.

Butter serums and buttermilks as sources of bioactive lipids from the milk fat globule membrane: Differences in their lipid composition and potentialities of cow diet to increase n-3 PUFA.

Improving the nutritional and health properties of food products, e.g. infant milk formula, by the addition of functional ingredients is of primary importance.