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This proposed project addresses three objectives that enhance the quality of dairy products for human
consumption.
- To identify and characterize important regulatory steps in fatty acid
synthesis and desaturation and their positional distribution on
glycerol in milk fat.
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- To quantify modification of milk fat composition by manipulating the
diet of the cow.
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- To characterize the effects of modified milk fats on physical,
chemical, manufacturing, and sensory properties of dairy products.
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