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Milk Product Quality and Risk Assessment Team Finds Correlation Between Omega-3 and Omega-6 Fatty Acid Ratios in Milk and Volatile Substances

 Last Update: 2022-08-10
 Source: Internet
 Author: User

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The scientific and technological innovation team of dairy product quality and risk assessment of Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences has made new progress in the development of milk rich in omega-3 polyunsaturated fatty acid.

The increase in the ratio of omega-3 to omega-6 fatty acids in milk can help reduce the body's inflammatory response and reduce atheroscleros.

The research was funded by the Innovation Project of the Chinese Academy of Agricultural Sciences and the Modern Agricultural Industry Technology Syst.

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