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Changes in milk composition of raw, frozen, pasteurized, and freeze-dried jenny milk from a farm-scale dairy

Le-Tian Zhang1, Ke Zhang1, Allan Degen2

  • 1College of Animal Science and Technology, Tarim University, Key Laboratory of Livestock and Grass Resources Utilization around Tarim, Ministry of Agriculture and Rural Areas, Key Laboratory of Tarim Animal Husbandry Science and Technology, Xinjiang Production & Construction Corps, Alar, Xinjiang 843300, China.

Food Chemistry: X
|August 7, 2026
PubMed

Keywords:
Fatty acidJenny milkLyophilized milkMetabolomePasteurized milkTrace element

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