The cow · Milk and the udder
Milk fat and fatty acids
Milk fat is the most variable component of milk and the one most open to change through feeding. These papers explain where the fatty acids in milk come from, how intermediates of rumen biohydrogenation such as trans fatty acids and conjugated linoleic acid (CLA) are formed, and why some of them switch off fat synthesis in the udder.
2 papers are filed under this heading. Main sources: University and extension web documents.
Effect of Trans Fatty Acids on Milk Fat and Their Impact on Human Health
Provides information on trans-fatty acid, their presence in ruminant derived food products, the origin of fatty acids in ruminants and fatty acids role in regulating milk fat synthesis.
CLA - the milk fat wonder
Defines CLA and explains how animal synthesis it.