American University of Beirut

The Complete Profile of Fatty Acids in Goat Milk | Rahmat Attaie, Professor of Food Science, Cooperative Agricultural Research Center, Prairie View A&M University

​As part of FAFS Lecture Series, FAFS hosted (November 30) Dr. Rahmat Attaie, Professor of Food Science in the Cooperative Agricultural Research Center at Prairie View A&M University (U.S.). Dr. Attaie leads research projects in dairy technology, dairy chemistry, food flavors, food preservation, and product development of goat milk ice creams, cheeses, and yogurts. Additionally, he has worked on bioactive food components and nutritionally important compounds, such as omega-3 fatty acids that affect human health and well-being.

In his lecture, Dr. Attaie explored the complete profile of fatty acids in goat milk, including the short -chain fatty acids and the branched-chain fatty acids. He examined the effects of incorporating a low dose of encapsulated fish oil in the diet of goats on milk yield, composition, and the fatty-acid profile.

Click here to watch the session.


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