Related Experiment Video

Updated: Jun 25, 2026

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
07:38

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit

Published on: December 16, 2015

Comparative analysis of goat milk flavor during different lactation and its interactions with fatty acids and

Zhezhe Yu1, Wangqi Jia1, Zhuyu Zhou1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling, Shaanxi, China.

Journal of Dairy Science
|June 23, 2026
PubMed

Keywords:
flavorgoat milklactationnutrition

More Related Videos

An Efficient Single-Person Technique for Milk Sampling from Laboratory Mice04:56

An Efficient Single-Person Technique for Milk Sampling from Laboratory Mice

Published on: March 28, 2025

Related Concept Videos

Overview of Fatty Acid Metabolism01:28

Overview of Fatty Acid Metabolism

Lipids also are sources of energy that power cellular processes. Like carbohydrates, lipids are composed of carbon, hydrogen, and oxygen, but these atoms are arranged differently. Most lipids are nonpolar and hydrophobic. Major types include fats and oils, waxes, phospholipids, and steroids.
Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...
Tonicity in Animals00:59

Tonicity in Animals

The tonicity of a solution determines if a cell gains or loses water in that solution. The tonicity depends on the permeability of the cell membrane for different solutes and the concentration of nonpenetrating solutes in the solution within and outside of the cell. If a semipermeable membrane hinders the passage of some solutes but allows water to follow its concentration gradient, water moves from the side with low osmolarity (i.e., less solute) to the side with higher osmolarity (i.e.,...
Tonicity in Animals01:16

Tonicity in Animals

Tonicity describes the amount of solute in a solution. The measure of the tonicity of a solution, or the total amount of solutes dissolved in a specific amount of solution, is called its osmolarity. Three terms—hypotonic, isotonic, and hypertonic—are used to relate the osmolarity of a cell to the osmolarity of the extracellular fluid that contains the cells. In a hypotonic solution, such as tap water, the extracellular fluid has a lower concentration of solutes than the fluid inside the cell,...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...