Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study.

Yogurt is the most widely consumed fermented milk product worldwide. Studies have mainly used milk and dairy products from cow, which have a lower fat content than those from ewe and a different lipid profile. This study investigated the effect on the lipid profile of control subjects of three diffe...

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Bibliographic Details

Published in:	Food & Nutrition Research Vol. 61; no. 1
Main Authors:	Olmedilla-Alonso, Begoña, Nova-Rebato, Esther, García-González, Natalia, Martín-Diana, Ana-Belén, Fontecha, Javier, Delgado, David, Gredilla, Ana-Elisa, Bueno, Francisco, Asensio-Vegas, Carmen
Format:	research tables/charts randomized controlled trial Journal Article
Published:	Swedish Nutrition Foundation 2017
Online Access:	View this record in EBSCOhost