Aspectos nutricionais e bioquímicos que afetam a produção e composição química do leite de vaca
The chemical composition of milk is of great importance for the dairy agribusiness sector. The better the composition of the milk in terms of fat, protein, lactose and total solids, the higher the total yields will be. Furthermore, milk in general is considered one...
| Autor principal: | Carvalho, Renata Braga de |
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| Grau: | Monografia |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Tocantins
2024
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| Assuntos: | |
| Acesso em linha: |
http://hdl.handle.net/11612/6853 |
| Resumo: |
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The chemical composition of milk is of great importance for the dairy
agribusiness sector. The better the composition of the milk in terms of fat, protein,
lactose and total solids, the higher the total yields will be.
Furthermore, milk in general is considered one of the most complete foods as it
presents several important factors for human and animal nutrition, having in its
composition proteins with high biological value and essential fatty acids, as well as
mineral and vitamin compounds.
This review aims to identify the main factors that influence milk production, especially
those related to the food and nutritional management of lactating cows; determinants
in the chemical composition of fresh milk.Keywords: Fat; food; nutrition; protein; |