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Milk pH and heat stability of heifers fed sorghum and tannic acid levels
C. G. de Souza
, A. J. Cavalcanti Muniz
, S. Gonzaga Neto
, N. J. Germano Gomes
, T. Beserra Britto Gomes
Research output
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Contribution to journal
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peer-review
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Dive into the research topics of 'Milk pH and heat stability of heifers fed sorghum and tannic acid levels'. Together they form a unique fingerprint.
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Agricultural and Biological Sciences
Sorghum
100%
Heifer
100%
Tannic Acid
100%
Tannin
50%
Antioxidant
25%
Milk Quality
25%
Corn Silage
25%
Agricultural Science
25%
Dairy Product
25%
Animal Science
25%
Animal Nutrition
25%
Zebu
25%
Pasteurization
25%
Blood Lipid
25%
Veterinary Science and Veterinary Medicine
Tannin
100%
Heifer
100%
Zebu
25%
Blood Plasma
25%
Muscle
25%
Animal Nutrition
25%
Tannin Derivative
25%
Lipid
25%
Antimicrobial Agent
25%
Antioxidant Agent
25%
Milk Quality
25%
Food Science
Sorghum
100%
Thermostability
100%
Milk pH
100%
Phenolic Compound
20%
Pasteurization
20%
Dairy Product
20%
Milk Quality
20%
Antioxidant
20%