Livestock Animals
Standardized Trait Nomenclature
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Livestock Product Traits
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- Meat Aldehyde Content [LPT:0000153] — Any measurable or observable characteristic related to the proportion or amount in meat of a compound in which a carbonyl group is bonded to one hydrogen atom and to one R group.
- Meat Androstenone Content [LPT:0010454] — Any measurable or observable characteristic related to the proportion or amount of the testicular steroid androstenone detected in meat.
- Meat Androstenone Flavor Intensity [LPT:1000529] — Any measurable or observable characteristic related to the intensity of a perceived urine-like flavor in the meat or fat of some uncastrated male pigs.
- Meat Androstenone Odor Intensity [LPT:1000768] — Any measurable or observable characteristic related to the intensity of a perceived urine-like odor in the meat or fat of some uncastrated male pigs
- Meat Calpain Activity [LPT:0000150] — Any measurable or observable characteristic related to the degree of function or response of these calcium-dependent cysteine proteases present in meat.
- Meat Cholesterol Content [LPT:0010460] — Any measurable or observable characteristic related to the proportion or amount of cholesterol present in the lipid extracted from meat.
- Meat Collagen Content [LPT:0000157] — Any measurable or observable characteristic related to the proportion or amount in meat of a polypeptide substance comprising about one third of the total protein in mammalian organisms; the major protein of the white fibers of connective tissue, cartilage, and bone.
- Meat Color [LPT:1000104] — Any measurable or observable characteristic related to the color of meat.
- Meat Color Redness [LPT:1000546] — Any measurable or observable characteristic related to the objective reflective measure of meat color along the red to green color scale; typically measured by a colorimeter.
- Meat Color Reflectivity [LPT:1000548] — Any measurable or observable characteristic related to the objective meat color variable for lightness/darkness, based on the amount of light reflected off the surface of the meat.
- Meat Color Yellowness [LPT:1000547] — Any measurable or observable characteristic related to the objective reflective measure of meat color along the yellow to blue color scale; typically measured by a colorimeter.
- Meat Composition Trait [LPT:1000770] — Any measurable or observable characteristic related to the qualitative or quantitative makeup of meat (muscle and associated fat and connective tissue, post-exsanguination).
- Meat Conductivity [LPT:0000106] — Any measurable or observable characteristic related to the ability of meat to conduct electrical current.
- Meat Conjugated Linoleic Acid Content [LPT:0000038] — Any measurable or observable characteristic related to the proportion or amount in meat of any/all isomers of linoleic acid in which the double bonds are conjugated (double bonds alternate with single bonds); found especially in meat and dairy products derived from ruminants.
- Meat Connective Tissue Content [LPT:0000155] — Any measurable or observable characteristic related to the proportion or amount in meat of the physical or functional supporting tissue of the body, a major constituent of which is an extracellular matrix of ground substance, protein fibers, and structural glycoproteins.
- Meat Estrone Content [LPT:0000046] — Any measurable or observable characteristic related to the proportion or amount of this estrogenic hormone, C18H22O2, in muscle or its associated fat.
- Meat Fatty Acid C10:0 Content [LPT:0000100] — Any measurable or observable characteristic related to the proportion or amount of a saturated fatty acid (C10H20O2) present in meat.
- Meat Fatty Acid C12:0 Content [LPT:0000102] — Any measurable or observable characteristic related to the proportion or amount of a saturated fatty acid (C12H24O2) present in meat.
- Meat Fatty Acid C13:0 Content [LPT:0000132] — Any measurable or observable characteristic related to the proportion or amount of a saturated fatty acid (C13H26O2) present in meat.
- Meat Fatty Acid C14:0 Content [LPT:0010463] — Any measurable or observable characteristic related to the proportion or amount of a saturated fatty acid (C14H28O2) present in meat.
- Meat Fatty Acid C15:0 Content [LPT:0000037] — Any measurable or observable characteristic related to the proportion or amount of a saturated fatty acid (C15H30O2) present in meat.
- Meat Fatty Acid C16:0 Content [LPT:0010464] — Any measurable or observable characteristic related to the proportion or amount of a saturated fatty acid (C16H32O2) present in meat.
- Meat Fatty Acid C17:0 Content [LPT:0010465] — Any measurable or observable characteristic related to the proportion or amount of a saturated fatty acid (C17H34O2) present in meat.
- Meat Fatty Acid C18:0 Content [LPT:0010466] — Any measurable or observable characteristic related to the proportion or amount of a saturated fatty acid (C18H36O2) present in meat.
- Meat Fatty Acid C18:3(n-3) Content [LPT:0010467] — Any measurable or observable characteristic related to the proportion or amount of an omega-3, polyunsaturated fatty acid (C18H30O2), with three carbon-carbon double bonds, present in meat.
- Meat Fatty Acid C20:0 Content [LPT:0000007] — Any measurable or observable characteristic related to the proportion or amount of a saturated fatty acid (C20H40O2) present in meat.
- Meat Fatty Acid C20:1 Content [LPT:0010469] — Any measurable or observable characteristic related to the proportion or amount of a monounsaturated fatty acid (C20H38O2) present in meat.
- Meat Fatty Acid C20:2 Content [LPT:0010468] — Any measurable or observable characteristic related to the proportion or amount of an unsaturated fatty acid (C20H36O2), with two carbon-carbon double bonds, present in meat.
- Meat Fatty Acid C20:3 Content [LPT:0000019] — Any measurable or observable characteristic related to the proportion or amount of an unsaturated fatty acid (C20H34O2), with three carbon-carbon double bonds, present in meat.
- Meat Fatty Acid C20:5(n-3) Content [LPT:0000014] — Any measurable or observable characteristic related to the proportion or amount of an omega-3, unsaturated fatty acid (C20H30O2), with five carbon-carbon double bonds, present in meat.
- Meat Fatty Acid C21:0 Content [LPT:0000167] — Any measurable or observable characteristic related to the proportion or amount of a saturated fatty acid (C21H42O2) present in meat.
- Meat Fatty Acid C22:1 Content [LPT:0000144] — Any measurable or observable characteristic related to the proportion or amount of a monounsaturated fatty acid (C22H42O2) present in meat.
- Meat Fatty Acid C22:4 Content [LPT:0000016] — Any measurable or observable characteristic related to the proportion or amount of an unsaturated fatty acid (C22H36O2), with four carbon-carbon double bonds, present in meat.
- Meat Fatty Acid C22:5 Content [LPT:0000017] — Any measurable or observable characteristic related to the proportion or amount of an unsaturated fatty acid (C22H34O2), with five carbon-carbon double bonds, present in meat.
- Meat Fatty Acid C22:6 Content [LPT:0000018] — Any measurable or observable characteristic related to the proportion or amount of an unsaturated fatty acid (C22H32O2), with six carbon-carbon double bonds, present in meat.
- Meat Fatty Acid C24:0 Content [LPT:0000136] — Any measurable or observable characteristic related to the proportion or amount of a saturated fatty acid (C24H48O2) present in meat.
- Meat Fatty Acid Cis-10-C15:1 Content [LPT:0000101] — Any measurable or observable characteristic related to the proportion or amount in meat of a monounsaturated fatty acid with a fifteen-carbon backbone and a cis double bond at C-10.
- Meat Fatty Acid Cis-10-C17:1 Content [LPT:0000035] — Any measurable or observable characteristic related to the proportion or amount in meat of a monounsaturated fatty acid with a seventeen-carbon backbone and a cis double bond at C-10.
- Meat Fatty Acid Cis-11-C18:1 Content [LPT:0000034] — Any measurable or observable characteristic related to the proportion or amount in meat of an unsaturated fatty acid with an eighteen-carbon backbone and a cis double bond at C-11.
- Meat Fatty Acid Cis-12-C18:1 Content [LPT:0000123] — Any measurable or observable characteristic related to the proportion or amount in meat of an unsaturated fatty acid with an eighteen-carbon backbone and a cis double bond at C-12.
- Meat Fatty Acid Cis-5,8,11,14-C20:4 Content [LPT:0000008] — Any measurable or observable characteristic related to the proportion or amount of an omega-6 unsaturated fatty acid (C20H32O2), with four carbon-carbon double bonds, present in meat.
- Meat Fatty Acid Cis-6,9,12-C18:3 Content [LPT:0000143] — Any measurable or observable characteristic related to the proportion or amount of an omega-6 polyunsaturated fatty acid (C18H30O2), with three carbon-carbon double bonds, present in meat.
- Meat Fatty Acid Cis-9,cis-12-C18:2 Content [LPT:0010470] — Any measurable or observable characteristic related to the proportion or amount of an omega-6 unsaturated fatty acid (C18H32O2), with two cis carbon-carbon double bonds, present in meat.
- Meat Fatty Acid Cis-9-C14:1 Content [LPT:0000013] — Any measurable or observable characteristic related to the proportion or amount of an omega-5, monounsaturated fatty acid (C14H26O2) present in meat.
- Meat Fatty Acid Cis-9-C16:1 Content [LPT:0010471] — Any measurable or observable characteristic related to the proportion or amount of an omega-7, monounsaturated fatty acid (C16H30O2) present in meat.
- Meat Fatty Acid Cis-9-C18:1 Content [LPT:0010472] — Any measurable or observable characteristic related to the proportion or amount of a monounsaturated, omega-9 fatty acid (C18H34O2), present in meat.
- Meat Fatty Acid Content [LPT:0010455] — Any measurable or observable characteristic related to the proportion or amount in meat of organic, monobasic acids derived from hydrocarbons; they are saturated and unsaturated.
- Meat Fatty Acid Trans-11,cis-15-C18:2 Content [LPT:0000162] — Any measurable or observable characteristic related to the proportion or amount of an omega-3 unsaturated fatty acid (C18H32O2), with two carbon-carbon double bonds, present in meat.
- Meat Fatty Acid Trans-11-C18:1 Content [LPT:0010473] — Any measurable or observable characteristic related to the proportion or amount of a monounsaturated fatty acid (C18H34O2), with a trans double bond at C-11 position, present in meat.
- Meat Fatty Acid Trans-12-C18:1 Content [LPT:0000134] — Any measurable or observable characteristic related to the proportion or amount present in meat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at C-12.
- Meat Fatty Acid Trans-15-C18:1 Content [LPT:0000133] — Any measurable or observable characteristic related to the proportion or amount present in meat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at C-15.
- Meat Fatty Acid Trans-16-C18:1 Content [LPT:0000161] — Any measurable or observable characteristic related to the proportion or amount of a monounsaturated fatty acid (C18H34O2), with a trans double bond at C-16 position, present in meat.
- Meat Fatty Acid Trans-6/9-C18:1 Content [LPT:0000124] — Any measurable or observable characteristic related to the proportion or amount present in meat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at either C-6 or C-9.
- Meat Fatty Acid Trans-9-C18:1 Content [LPT:0000169] — Any measurable or observable characteristic related to the proportion or amount present in meat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at C-9.
- Meat Firmness [LPT:1000608] — Any measurable or observable characteristic related to the subjective evaluation of meat/muscle firmness following chilling of a carcass.
- Meat Flavor Intensity [LPT:1000539] — Any measurable or observable characteristic related to the meat scoring scale ranging from no flavor to intense flavor.
- Meat Glucose-6-phosphate Content [LPT:0000047] — Any measurable or observable characteristic related to the proportion or amount in meat of an ester of glucose with phosphate attached to carbon atom 6.
- Meat Hematin Content [LPT:1000550] — Any measurable or observable characteristic related to the proportion or amount of heme in which iron is in the ferric state in meat; provides pigmentation.
- Meat Indole Content [LPT:0010456] — Any measurable or observable characteristic related to the proportion or amount of this tryptophan degradation product detected in meat.
- Meat Iron Content [LPT:0000125] — Any measurable or observable characteristic related to the proportion or amount of this metallic element in meat.
- Meat Juiciness [LPT:1000609] — Any measurable or observable characteristic related to the evaluation of the amount of liquid released by a piece of meat during chewing.
- Meat Lactate Content [LPT:0010457] — Any measurable or observable characteristic related to the proportion or amount in meat of the compound produced from pyruvate by lactate dehydrogenase.
- Meat Lipid Content [LPT:0010452] — Any measurable or observable characteristic related to the proportion or amount in meat of fat-soluble substances (molecules composed of carbon and hydrogen and are characteristically insoluble in water).
- Meat Mineral Content [LPT:1000771] — Any measurable or observable characteristic related to the proportion or amount of any or all inorganic substance(s) in meat
- Meat Monounsaturated Fatty Acid Content [LPT:0000012] — Any measurable or observable characteristic related to the proportion or amount of organic, monobasic acids derived from hydrocarbons present in meat; the carbon chain has only one double or triple carbon-carbon bond.
- Meat Nitrogen Content [LPT:0010458] — Any measurable or observable characteristic related to the proportion or amount of this element present in meat.
- Meat Odor Intensity [LPT:1000106] — Any measurable or observable characteristic related to the meat scoring scale ranging from no odor to intense odor.
- Meat Omega-3 Polyunsaturated Fatty Acid Content [LPT:0000036] — Any measurable or observable characteristic related to the proportion or amount in meat of polyunsaturated fatty acids in which the first unsaturated bond is in the third position from the omega carbon.
- Meat Omega-6 Polyunsaturated Fatty Acid Content [LPT:0000135] — Any measurable or observable characteristic related to the proportion or amount in meat of polyunsaturated fatty acids in which the first unsaturated bond is in the sixth position from the omega carbon.
- Meat Organoleptic Trait [LPT:0010444] — Any measurable or observable characteristic related to qualities of meat (muscle and associated fat and connective tissue, post-exsanguination) that involve perception by the senses.
- Meat pH [LPT:1000685] — Any measurable or observable characteristic related to the relative acidity or alkalinity of meat, as measured by the concentration of hydrogen ion.
- Meat Physiochemical Trait [LPT:0000105] — Any measurable or observable characteristic related to both physiological and chemical properties of meat (muscle and associated fat and connective tissue, post-exsanguination).
- Meat Polyunsaturated Fatty Acid Content [LPT:0000020] — Any measurable or observable characteristic related to the proportion or amount of organic, monobasic acids derived from hydrocarbons present in meat; the carbon chain has two or more double or triple carbon-carbon bonds.
- Meat Protein Content [LPT:0010453] — Any measurable or observable characteristic related to the proportion or amount in meat of macromolecules consisting of long chains of amino acids in peptide linkage.
- Meat Saturated Fatty Acid Content [LPT:0010461] — Any measurable or observable characteristic related to the proportion or amount of organic, monobasic acids derived from hydrocarbons present in meat; the carbon chain contains only single carbon-carbon bonds.
- Meat Skatole Content [LPT:0010459] — Any measurable or observable characteristic related to the proportion or amount of this tryptophan degradation product detected in meat.
- Meat Skatole Flavor Intensity [LPT:1000533] — Any measurable or observable characteristic related to the intensity of a perceived manure-like flavor in the meat or fat of some uncastrated male pigs.
- Meat Skatole Odor Intensity [LPT:1000769] — Any measurable or observable characteristic related to the intensity of a perceived manure-like odor in the meat or fat of some uncastrated male pigs
- Meat Stiffening Trait [LPT:0000158] — Any measurable or observable characteristic related to the post-mortem increase in muscle stiffness that occurs as a result of rigor mortis.
- Meat Structure Trait [LPT:0010445] — Any measurable or observable characteristic related to the physical makeup or arrangement of meat (muscle and associated fat and connective tissue, post-exsanguination).
- Meat Temperature [LPT:0000107] — Any measurable or observable characteristic related to the degree of hotness or coldness of meat.
- Meat Tenderness [LPT:1000618] — Any measurable or observable characteristic related to the ease with which meat is broken down during mastication or mechanical processing.
- Meat Texture Trait [LPT:1000109] — Any measurable or observable characteristic related to the arrangement of the components that form the physical structure of meat.
- Meat Trait [LPT:0010447] — Any measurable or observable characteristic related to muscle and associated fat and connective tissue, post-exsanguination.
- Meat Unsaturated Fatty Acid Content [LPT:0010462] — Any measurable or observable characteristic related to the proportion or amount of organic, monobasic acids derived from hydrocarbons present in meat; the carbon chain has one or more double or triple carbon-carbon bonds.
- Meat Water Content [LPT:0000030] — Any measurable or observable characteristic related to the proportion or amount of moisture in meat.
- Meat Water Holding Capacity [LPT:1000619] — Any measurable or observable characteristic related to the ability of meat to retain water during cutting, heating, grinding, pressing, and storage.
- Meat Zinc Content [LPT:0000126] — Any measurable or observable characteristic related to the proportion or amount of this metallic element in meat.
- Miik Fat Globule Size Trait [LPT:0010395] — Any measurable or observable characteristic related to the physical dimensions of native droplets in milk, surrounded by a specific biological membrane.
- Milk Acetone Content [LPT:0000178] — The proportion or amount in milk of acetone, one of the ketone bodies produced during ketoacidosis.
- Milk Adipophilin Content [LPT:0010391] — Any measurable or observable characteristic related to the proportion or amount in milk of one of the three predominant proteins in the milk fat globule membrane.
- Milk Alpha-casein Content [LPT:0000002] — Any measurable or observable characteristic related to the proportion or amount in milk of the alpha fraction of the casein phosphoprotein.
- Milk Alpha-lactalbumin Yield [LPT:0010029] — Any measurable or observable characteristic related to the total amount in milk of alpha-lactalbumin, an enzyme that catalyzes lactose synthesis in mammary epithelial cells.
- Milk Alpha-S1-casein Content [LPT:0010281] — Any measurable or observable characteristic related to the proportion or amount in milk of the most abundant casein in the milk of ruminants and rabbits.
- Milk Alpha-S2-casein Content [LPT:0010282] — Any measurable or observable characteristic related to the proportion or amount in milk of alpa-S2-casein, a minor form of casein.
- Milk Ammonia Content [LPT:0010400] — The proportion or amount in milk of an alkaline gas formed by decomposition of nitrogen-containing substances such as proteins and amino acids.
- Milk Astringent Flavor Intensity [LPT:0010439] — Any measurable or observable characteristic related to the intensity score for the dry and puckering mouth feel associated with an alum solution in the mouth.
- Milk Beta Carotene Content [LPT:0010380] — The proportion or amount in milk of a carotenoid that is the most common precursor to vitamin A.
- Milk Beta-casein Content [LPT:0010284] — Any measurable or observable characteristic related to the proportion or amount of the beta fraction of the casein phosphoprotein in milk.
- Milk Beta-hydroxybutyrate Content [LPT:0000198] — The proportion or amount in milk of butyric acid substituted in the beta or 3 position. It is one of the ketone bodies produced in the liver.
- Milk Beta-lactoglobulin Content [LPT:0010266] — Any measurable or observable characteristic related to the proportion or amount in milk of beta-lactoglobulin, which may bind retinol; this milk constituent is allergenic.
- Milk Bitter Flavor Intensity [LPT:0010438] — Any measurable or observable characteristic related to the intensity score for the fundamental taste factor of which caffeine in water is typical.
- Milk Brown Flavor Intensity [LPT:0010411] — Any measurable or observable characteristic related to the intensity score for milk aromatics that are brown and create a rounded, full-bodied impression.
- Milk Butyric Acid Flavor Intensity [LPT:0010412] — Any measurable or observable characteristic related to the intensity score for milk aromatic that is sour, cheesy, and slightly buttery, reminiscent of baby vomit.
- Milk Butyrophilin Content [LPT:0010389] — Any measurable or observable characteristic related to the proportion or amount in milk of one of the three predominant proteins in the milk fat globule membrane.
- Milk Calcium Content [LPT:0010290] — The proportion or amount in milk of this metallic element.
- Milk Cardboard Flavor Intensity [LPT:0010413] — Any measurable or observable characteristic related to the intensity score for milk aromatics associated with cardboard or paper packaging.
- Milk Casein Content [LPT:0010280] — Any measurable or observable characteristic related to the proportion or amount of casein, the predominant phosphoprotein in milk.
- Milk Casein Micelle Size [LPT:0010394] — Any measurable or observable characteristic related to the physical dimensions of the supramolecular structure formed by the association of different caseins in suspension in milk.
- Milk CD36 Molecule Content [LPT:0010393] — Any measurable or observable characteristic related to the proportion or amount in milk of this integral membrane protein.
- Milk Chloride Content [LPT:0010294] — The proportion or amount in milk of any binary compound of chlorine.
- Milk Cholesterol Content [LPT:0010383] — The proportion or amount in milk of these precursors to steroid hormones and bile salts; also components of plasma membranes.
- Milk Cholesterol Ester Content [LPT:0010384] — The proportion or amount in milk of a compound formed by the combination of cholesterol and a fatty acid.
- Milk Churning Time [LPT:0010406] — Any measurable or observable characteristic related to the time required to obtain butter from milk.
- Milk Cis Fatty Acid Content [LPT:0000177] — The proportion or amount in milk fat of unsaturated fatty acids in which all double bonds are in the cis configuration.
- Milk Citrate Content [LPT:0000179] — The proportion or amount in milk of a salt or ester of citric acid, an intermediate of the tricarboxylic acid cycle.
- Milk Coagulation Time [LPT:0010404] — Any measurable or observable characteristic related to the time between the introduction of rennet or lactic acid in the milk and the development of the first particles of coagulated milk.
- Milk Colloidal Calcium Content [LPT:0010378] — The proportion or amount in milk of the calcium linked to casein micelles.
- Milk Color [LPT:0010299] — Any measurable or observable characteristic related to the color of milk.
- Milk Color Redness [LPT:0010300] — Any measurable or observable characteristic related to the objective reflective measure of milk color along the red to green color scale; typically measured by a colorimeter.
- Milk Color Reflectivity [LPT:0010301] — Any measurable or observable characteristic related to the objective milk color variable for lightness/darkness, based on the amount of light reflected off the surface of the milk; typically measured by a colorimeter.
- Milk Color Yellowness [LPT:0010302] — Any measurable or observable characteristic related to the objective reflective measure of milk color along the yellow to blue color scale; typically measured by a colorimeter.
- Milk Composition Trait [LPT:0004047] — Any measurable or observable characteristic related to the qualitative or quantitative makeup of milk.
- Milk Conjugated Linoleic Acid Content [LPT:0010324] — The proportion or amount in milk fat of any/all isomers of linoleic acid in which the double bonds are conjugated (double bonds alternate with single bonds); found especially in meat and dairy products derived from ruminants.
- Milk Cooked Flavor Intensity [LPT:0010414] — Any measurable or observable characteristic related to the intensity score for the combination of brown flavor notes and aromatics associated with heated milk.
- Milk Copper Content [LPT:0000180] — The proportion or amount in milk of the heavy metal trace element with atomic symbol Cu.
- Milk Dairy Fat Flavor Intensity [LPT:0010416] — Any measurable or observable characteristic related to the intensity score for milk aromatics associated with dairy fat.
- Milk Dairy Sweet Flavor Intensity [LPT:0010417] — Any measurable or observable characteristic related to the intensity score for milk aromatics associated with fresh dairy products.
- Milk Diacylglycerol Content [LPT:0010385] — The proportion or amount in milk of glycerol with two esterified acyl moieties.
- Milk Dry Matter Content [LPT:0010274] — The proportion or amount of dry weight (mass of solids) in milk.
- Milk Dusty Flavor Intensity [LPT:0010429] — Any measurable or observable characteristic related to the intensity score for the dry, dirt-like aromatic associated with dry brown soil.
- Milk Earthy Flavor Intensity [LPT:0010430] — Any measurable or observable characteristic related to the intensity score for the humus-like aromatics that may or may not include damp soil, decaying vegetation, or cellar-like characteristics.
- Milk Energy Content [LPT:0000189] — The proportion or amount of energy in milk; may be based on a combination of fat, protein, lactose, ash, and water content.
- Milk Energy Yield [LPT:1000722] — The total energy content of milk; may be based on a combination of fat, protein, lactose, ash, and water content.
- Milk Epithelial Cell Count [LPT:0010379] — Any measurable or observable characteristic related to the number of cells originating from the mammary epithelium present in milk.
- Milk Fat Composition Trait [LPT:0010261] — Any measurable or observable characteristic related to the qualitative or quantitative makeup of milk fat.
- Milk Fat Content [LPT:1000161] — The proportion or amount of fat in milk.
- Milk Fat Globule-EGF Factor 8 Protein Content [LPT:0010397] — Any measurable or observable characteristic related to the proportion or amount in milk of this integrin-binding protein found in milk fat globules.
- Milk Fat Yield [LPT:0010027] — The total amount of milk fat produced.
- Milk Fatty Acid C10:0 Content [LPT:0010312] — The proportion or amount in milk fat of a saturated fatty acid with a ten-carbon backbone.
- Milk Fatty Acid C11:0 Content [LPT:0010313] — The proportion or amount in milk fat of a saturated fatty acid with an eleven-carbon backbone.
- Milk Fatty Acid C12:0 Content [LPT:0010314] — The proportion or amount in milk fat of a saturated fatty acid with a twelve-carbon backbone.
- Milk Fatty Acid C12:1(n-3) Content [LPT:0000011] — The proportion or amount in milk fat of an unsaturated, omega-3 fatty acid with a twelve-carbon backbone and one double bond.
- Milk Fatty Acid C13:0 Content [LPT:0000170] — The proportion or amount in milk fat of a saturated fatty acid with a thirteen-carbon backbone.
- Milk Fatty Acid C14:0 Content [LPT:0010315] — The proportion or amount in milk fat of a saturated fatty acid with a fourteen-carbon backbone.
- Milk Fatty Acid C15:0 Content [LPT:0000009] — The proportion or amount in milk fat of a saturated fatty acid with a fifteen-carbon backbone.
- Milk Fatty Acid C16:0 Content [LPT:0010316] — The proportion or amount in milk fat of a saturated fatty acid with a sixteen-carbon backbone.
- Milk Fatty Acid C17:0 Content [LPT:0010317] — The proportion or amount in milk fat of a saturated fatty acid with a seventeen-carbon backbone.
- Milk Fatty Acid C17:1 [LPT:0000192] — The proportion or amount in milk of all isomers of the fatty acid with a 17-carbon backbone and 1 double bond.
- Milk Fatty Acid C18:0 Content [LPT:0010318] — The proportion or amount in milk fat of a saturated fatty acid with an eighteen-carbon backbone.
- Milk Fatty Acid C18:1 Content [LPT:0000191] — The proportion or amount in milk of all isomers of the fatty acid with an 18-carbon backbone and 1 double bond.
- Milk Fatty Acid C18:3(n-3) Content [LPT:0010369] — The proportion or amount in milk fat of an unsaturated, omega-3 fatty acid with an eighteen-carbon backbone and three double bonds.
- Milk Fatty Acid C20:0 Content [LPT:0010319] — The proportion or amount in milk fat of a saturated fatty acid with a twenty-carbon backbone.
- Milk Fatty Acid C20:2 Content [LPT:0010370] — The proportion or amount in milk fat of an unsaturated fatty acid with a twenty-carbon backbone and two double bonds.
- Milk Fatty Acid C20:4(n-6) Content [LPT:0010365] — The proportion or amount in milk fat of an unsaturated, omega-6 fatty acid with a twenty-carbon backbone and four double bonds.
- Milk Fatty Acid C20:5(n-3) Content [LPT:0010366] — The proportion or amount in milk fat of an unsaturated, omega-3 fatty acid with a twenty-carbon backbone and five double bonds.
- Milk Fatty Acid C22:0 Content [LPT:0010320] — The proportion or amount in milk fat of a saturated fatty acid with a twenty-two-carbon backbone.
- Milk Fatty Acid C22:5(n-3) Content [LPT:0010367] — The proportion or amount in milk fat of an unsaturated, omega-3 fatty acid with a twenty-two-carbon backbone and five double bonds.
- Milk Fatty Acid C22:6(n-3) Content [LPT:0010368] — The proportion or amount in milk fat of an unsaturated, omega-3 fatty acid with a twenty-two-carbon backbone and six double bonds.
- Milk Fatty Acid C24:0 Content [LPT:0000010] — The proportion or amount in milk fat of a saturated fatty acid with a twenty-four-carbon backbone.
- Milk Fatty Acid C4:0 Content [LPT:0010306] — The proportion or amount in milk fat of a saturated fatty acid with a four-carbon backbone.
- Milk Fatty Acid C5:0 Content [LPT:0010307] — The proportion or amount in milk fat of a saturated fatty acid with a five-carbon backbone.
- Milk Fatty Acid C6:0 Content [LPT:0010308] — The proportion or amount in milk fat of a saturated fatty acid with a six-carbon backbone.
- Milk Fatty Acid C7:0 Content [LPT:0010309] — The proportion or amount in milk fat of a saturated fatty acid with a seven-carbon backbone.
- Milk Fatty Acid C8:0 Content [LPT:0010310] — The proportion or amount in milk fat of a saturated fatty acid with an eight-carbon backbone.
- Milk Fatty Acid C9:0 Content [LPT:0010311] — The proportion or amount in milk fat of a saturated fatty acid with a nine-carbon backbone.
- Milk Fatty Acid Cis-10-C17:1 Content [LPT:0000031] — The proportion or amount in milk fat of an unsaturated fatty acid with a seventeen-carbon backbone and a cis double bond at C-10.
- Milk Fatty Acid Cis-11-C16:1 Content [LPT:0010327] — The proportion or amount in milk fat of an unsaturated fatty acid with a sixteen-carbon backbone and a cis double bond at C-11.
- Milk Fatty Acid Cis-11-C18:1 Content [LPT:0000032] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a cis double bond at C-11.
- Milk Fatty Acid Cis-11-C20:1 Content [LPT:0010364] — The proportion or amount in milk fat of an unsaturated fatty acid with a twenty-carbon backbone and cis double bond at C-11.
- Milk Fatty Acid Cis-12,trans-14-C18:2 Content [LPT:0010350] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a cis double bond at C-12, and a trans double bond at C-14.
- Milk Fatty Acid Cis-12-C18:1 Content [LPT:0010338] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a cis double bond at C-12.
- Milk Fatty Acid Cis-13-C18:1 Content [LPT:0010339] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a cis double bond at C-13.
- Milk Fatty Acid Cis-14/trans-16-C18:1 Content [LPT:0010336] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and either a cis double bond at C-14 or a trans double bond at C-16.
- Milk Fatty Acid Cis-15-C18:1 Content [LPT:0010340] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a cis double bond at C-15.
- Milk Fatty Acid Cis-6,9,12,15-C18:4 Content [LPT:0000194] — The proportion or amount in milk of a fatty acid with an 18-carbon backbone and cis double bonds at C-6, 9, 12, and 15.
- Milk Fatty Acid Cis-7,10,13,16-C22:4 Content [LPT:0000195] — The proportion or amount in milk fat of a fatty acid with a 22-carbon backbone and cis double bonds at C-7,10, 13, and 16.
- Milk Fatty Acid Cis-8,11,14-C20:3 Content [LPT:0000173] — The proportion or amount in milk fat of a polyunsaturated, omega-6 fatty acid with a twenty-carbon backbone.
- Milk Fatty Acid Cis-8-C20:1 Content [LPT:0010363] — The proportion or amount in milk fat of an unsaturated fatty acid with a twenty-carbon backbone and cis double bond at C-8.
- Milk Fatty Acid Cis-9,cis-11-C18:2 Content [LPT:0010348] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and cis double bonds at C-9 and C-11.
- Milk Fatty Acid Cis-9,cis-12-C18:2 Content [LPT:0010325] — The proportion or amount in milk fat of a polyunsaturated, omega-6 fatty acid with an eighteen-carbon backbone.
- Milk Fatty Acid Cis-9,trans-11,cis-15-C18:3 Content [LPT:0000193] — The proportion or amount in milk fat of a fatty acid with an 18-carbon backbone, cis double bonds C-9 and C-15, and a trans double bond at C-11.
- Milk Fatty Acid Cis-9,trans-11-C18:2 Content [LPT:0010349] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a cis double bond at C-9, and a trans double bond at C-11.
- Milk Fatty Acid Cis-9,trans-12-C18:2 Content [LPT:0010342] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a cis double bond at C-9, and a trans double bond at C-12.
- Milk Fatty Acid Cis-9,trans-13-C18:2 Content [LPT:0010341] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a cis double bond at C-9, and a trans double bond at C-13.
- Milk Fatty Acid Cis-9-C10:1 Content [LPT:0000171] — The proportion or amount in milk fat of an unsaturated fatty acid with a ten-carbon backbone and cis double bond at C-9.
- Milk Fatty Acid Cis-9-C14:1 Content [LPT:0010326] — The proportion or amount in milk fat of an unsaturated fatty acid with a fourteen-carbon backbone and a cis double bond at C-9.
- Milk Fatty Acid Cis-9-C16:1 Content [LPT:0010372] — The proportion or amount in milk fat of an unsaturated fatty acid with a sixteen-carbon backbone and a cis double bond at C-9.
- Milk Fatty Acid Cis-9-C17:1 Content [LPT:0010328] — The proportion or amount in milk fat of an unsaturated fatty acid with a seventeen-carbon backbone and a cis double bond at C-9.
- Milk Fatty Acid Cis-9-C18:1 Content [LPT:0010371] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a cis double bond at C-9.
- Milk Fatty Acid Cis-9-C20:1 Content [LPT:0000172] — The proportion or amount in milk fat of an unsaturated fatty acid with a twenty-carbon backbone and cis double bond at C-9.
- Milk Fatty Acid Content [LPT:0010303] — The proportion or amount of organic, monobasic acids derived from hydrocarbons present in milk fat; they are saturated and unsaturated.
- Milk Fatty Acid Trans-10,cis-12-C18:2 Content [LPT:0010354] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a trans double bond at C-10, and a cis double bond at C-12.
- Milk Fatty Acid Trans-10,trans-12-C18:2 Content [LPT:0010360] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and trans double bonds at C-10 and C-12.
- Milk Fatty Acid Trans-10-C18:1 Content [LPT:0010334] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at C-10.
- Milk Fatty Acid Trans-11,cis-13-C18:2 Content [LPT:0010355] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a trans double bond at C-11, and a cis double bond at C-13.
- Milk Fatty Acid Trans-11,cis-15-C18:2 Content [LPT:0010346] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a trans double bond at C-11, and a cis double bond at C-15.
- Milk Fatty Acid Trans-11,trans-13-C18:2 Content [LPT:0010361] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and trans double bonds at C-11 and C-13.
- Milk Fatty Acid Trans-11,trans-15-C18:2 Content [LPT:0010347] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and trans double bonds at C-11 and C-15.
- Milk Fatty Acid Trans-11-C18:1 Content [LPT:0010329] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at C-11.
- Milk Fatty Acid Trans-12,cis-14-C18:2 Content [LPT:0010356] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a trans double bond at C-12, and a cis double bond at C-14.
- Milk Fatty Acid Trans-12,trans-14-C18:2 Content [LPT:0010362] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and trans double bonds at C-12 and C-14.
- Milk Fatty Acid Trans-12-C18:1 Content [LPT:0000196] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at C-12.
- Milk Fatty Acid Trans-13-14-C18:1 Content [LPT:0010335] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at either C-13 or C-14.
- Milk Fatty Acid Trans-16-C18:1 Content [LPT:0000175] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at C-16.
- Milk Fatty Acid Trans-4-C18:1 Content [LPT:0010330] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at C-4.
- Milk Fatty Acid Trans-5-C18:1 Content [LPT:0010331] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at C-5.
- Milk Fatty Acid Trans-6/8-C18:1 Content [LPT:0010332] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at either C-6 or C-8.
- Milk Fatty Acid Trans-7,cis-9-C18:2 Content [LPT:0010351] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a trans double bond at C-7, and a cis double bond at C-9.
- Milk Fatty Acid Trans-7,trans-9-C18:2 Content [LPT:0010357] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and trans double bonds at C-7 and C-9.
- Milk Fatty Acid Trans-8,cis-10-C18:2 Content [LPT:0010352] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a trans double bond at C-8, and a cis double bond at C-10.
- Milk Fatty Acid Trans-8,trans-10-C18:2 Content [LPT:0010358] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and trans double bonds at C-8 and C-10.
- Milk Fatty Acid Trans-9,cis-11-C18:2 Content [LPT:0010353] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a trans double bond at C-9, and a cis double bond at C-11.
- Milk Fatty Acid Trans-9,cis-12-C18:2 Content [LPT:0010343] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone, a cis double bond at C-12, and a trans double bond at C-9.
- Milk Fatty Acid Trans-9,trans-11-C18:2 Content [LPT:0010359] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and trans double bonds at C-9 and C-11.
- Milk Fatty Acid Trans-9,trans-12-C18:2 Content [LPT:0010344] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and trans double bonds at C-9 and C-12.
- Milk Fatty Acid Trans-9,trans-14-C18:2 Content [LPT:0010345] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and trans double bonds at C-9 and C-14.
- Milk Fatty Acid Trans-9-C14:1 Content [LPT:0000190] — The proportion or amount in milk fat of an unsaturated fatty acid with a fourteen-carbon backbone and a trans double bond at C-9.
- Milk Fatty Acid Trans-9-C16:1 Content [LPT:0000174] — The proportion or amount in milk fat of an unsaturated fatty acid with a sixteen-carbon backbone and a trans double bond at C-9.
- Milk Fatty Acid Trans-9-C18:1 Content [LPT:0010333] — The proportion or amount in milk fat of an unsaturated fatty acid with an eighteen-carbon backbone and a trans double bond at C-9.
- Milk Feed Flavor Intensity [LPT:0010418] — Any measurable or observable characteristic related to the intensity score for the slightly nutty, grainy milk aromatics associated with silage, dry alfalfa, and/or various grains.
- Milk Fermented Flavor Intensity [LPT:0010419] — Any measurable or observable characteristic related to the intensity score for the combination of milk sour aromatics associated with somewhat fermented dairy/cheesy notes that may include sauerkraut or green vegetation such as soured hay or decomposed grass.
- Milk Flat Flavor Intensity [LPT:0010420] — Any measurable or observable characteristic related to the intensity score for the milk aromatic characterized by lack of flavor/richness; watery.
- Milk Flavor Intensity [LPT:0010296] — Any measurable or observable characteristic related to the subjective scoring scale ranging from no flavor to intense flavor.
- Milk Floral Flavor Intensity [LPT:0010421] — Any measurable or observable characteristic related to the intensity score for the sweet, light, slightly perfuming milk aromatics associated with flowers.
- Milk Free Calcium Content [LPT:0010377] — The proportion or amount in milk of unlinked/unassociated calcium in ionic form.
- Milk Glycerophosphocholine Content [LPT:0000197] — The proportion or amount in milk of the glycerol phosphate ester of a phosphocholine.
- Milk Grainy Flavor Intensity [LPT:0010422] — Any measurable or observable characteristic related to the intensity score for the brown aromatics that are musty, dusty, or malty; may include sweet, sour, and slightly fermented.
- Milk Green Flavor Intensity [LPT:0010423] — Any measurable or observable characteristic related to the intensity score for milk aromatics associated with green vegetation that may include green, bitter notes.
- Milk Growth Factor Content [LPT:0010279] — Any measurable or observable characteristic related to the proportion or amount in milk of any factors which promote cell proliferation.
- Milk Heat Stability [LPT:0010407] — Any measurable or observable characteristic related to the property of milk to resist coagulating when heated to a high temperature.
- Milk Hormone Content [LPT:0010275] — Any measurable or observable characteristic related to the proportion or amount in milk of any substance, usually a peptide or steroid, that has a specific metabolic regulatory effect on the activity or behavior of cells expressing a receptor for the hormone.
- Milk Iodine Content [LPT:0000181] — The proportion or amount in milk of this nonmetallic element of the halogen group, which is especially important in thyroid hormone synthesis.
- Milk Iron Content [LPT:0000182] — The proportion or amount in milk of this metallic element that is an essential constituent of hemoglobins, cytochromes, and iron-binding proteins.
- Milk Kappa-casein Content [LPT:0010283] — Any measurable or observable characteristic related to the proportion or amount in milk of kappa-casein, a casein which plays a crucial role in micellar structure; its concentration determines micellar size.
- Milk Lack of Freshness Flavor Intensity [LPT:0010424] — Any measurable or observable characteristic related to the intensity score for milk flavor in which the overall rounded dairy notes, commonly associated with fresh milk, are altered; a combination of changes in amount or interaction of such attributes as sweet, bitter, sour, dairy fat, butyric acid, and/or brown flavors.
- Milk Lactoferrin Content [LPT:0010268] — Any measurable or observable characteristic related to the proportion or amount in milk of lactoferrin, a globular multifunctional protein with antimicrobial activity; part of innate defense.
- Milk Lactose Content [LPT:0010287] — Any measurable or observable characteristic related to the proportion or amount in milk of lactose, the major sugar found in colostrum and milk; it is composed of one molecule of glucose and one molecule of galactose.
- Milk Lactose Yield [LPT:0010286] — Any measurable or observable characteristic related to the total amount in milk of lactose, which is the major sugar found in colostrum and milk; it is composed of a molecule of glucose and a molecule of galactose.
- Milk Leptin Content [LPT:0010277] — Any measurable or observable characteristic related to the proportion or amount in milk of the peptide hormone secreted by white adipocytes and believed to regulate food intake and energy balance.
- Milk Light-oxidized Flavor Intensity [LPT:0010425] — Any measurable or observable characteristic related to the intensity score for milk flavor caused by light-catalyzed oxidation; characterized by aromatics that may be described as burnt feathers, slightly sour burnt protein, tallow, and/or medicinal; may include increased astringency or metallic mouth feel.
- Milk Magnesium Content [LPT:0010295] — The proportion or amount in milk of this metallic element.
- Milk Malt Flavor Intensity [LPT:0010426] — Any measurable or observable characteristic related to the intensity score for the milk aromatic described as brown sweet, musty, and somewhat grainy.
- Milk Manganese Content [LPT:0000183] — The proportion or amount in milk of a trace element (atomic symbol Mn) which is a cofactor in many enzymes.
- Milk Medicinal Flavor Intensity [LPT:0010427] — Any measurable or observable characteristic related to the intensity score for milk aromatics characteristic of antiseptic-like products.
- Milk Metallic Flavor Intensity [LPT:0010428] — Any measurable or observable characteristic related to the intensity score for the chemical-feeling factor on the tongue described as flat; associated with iron, copper, and/or silver spoons.
- Milk Mineral Content [LPT:0010288] — The proportion or amount in milk of any inorganic substance that has importance in body functions.
- Milk Mineral Yield [LPT:0010289] — The total amount in milk of any inorganic substance that has importance in body functions.
- Milk Monoacylglycerol Content [LPT:0010386] — The proportion or amount in milk of glycerol with an acyl moiety esterified to position 1 or 2; an intermediate in the degradation and synthesis of lipids.
- Milk Monounsaturated Fatty Acid Content [LPT:0010373] — The proportion or amount of organic, monobasic acids derived from hydrocarbons present in milk fat; the carbon chain has only one double or triple carbon-carbon bond.
- Milk Mucin 1 Content [LPT:0010392] — Any measurable or observable characteristic related to the proportion or amount in milk of a cell-surface associated mucin protein.
- Milk Nitrogen Content [LPT:0010285] — The proportion or amount of this element in milk.
- Milk Non-fat Solids Content [LPT:0000147] — The proportion or amount in milk of the components remaining after removal of water and fat (protein, lactose, minerals, vitamins).
- Milk Nutty Flavor Intensity [LPT:0010437] — Any measurable or observable characteristic related to the intensity score for a non-specific, slightly sweet, brown, nut-like impression.
- Milk Odor Intensity [LPT:0010297] — Any measurable or observable characteristic related to the milk scoring scale ranging from no odor to intense odor.
- Milk Oily Flavor Intensity [LPT:0010431] — Any measurable or observable characteristic related to the intensity score for the light aromatics associated with vegetable oil.
- Milk Omega-3 Fatty Acid Content [LPT:0010322] — The proportion or amount in milk fat of unsaturated fatty acids in which the first unsaturated bond is in the third position from the omega carbon (C18:3, n-3; C20:5, n-3; C22:6, n-3).
- Milk Omega-6 Fatty Acid Content [LPT:0010323] — The proportion or amount in milk fat of unsaturated fatty acids in which the first unsaturated bond is in the sixth position from the omega carbon (C18:2, n-6; C18:3, n-6; C20:2, n-6; C20:3, n-6; C20:4, n-6; C22:2, n-6; C22:4, n-6; C22:5, n-6).
- Milk Organoleptic Trait [LPT:0010410] — Any measurable or observable characteristic related to qualities of milk that involve perception by the senses.
- Milk Overall Dairy Flavor Intensity [LPT:0010415] — Any measurable or observable characteristic related to the intensity score for the general term for the aromatics associated with products made from cow's milk.
- Milk pH [LPT:0010408] — Any measurable or observable characteristic related to the relative acidity or alkalinity of milk, as measured by the concentration of hydrogen ion.
- Milk Phosphocholine Content [LPT:0000187] — The proportion or amount in milk of the phosphate of choline.
- Milk Phospholipid Content [LPT:0010387] — The proportion or amount in milk of the fat derivatives in which one fatty acid has been replaced by a phosphate group.
- Milk Phosphorus Content [LPT:0010293] — The proportion or amount in milk of this nonmetallic element which occurs naturally in phosphates.
- Milk Plasmin Content [LPT:0010398] — Any measurable or observable characteristic related to the proportion or amount in milk of a fibrinolytic enzyme derived from the precursor plasminogen.
- Milk Plastic Flavor Intensity [LPT:0010432] — Any measurable or observable characteristic related to the intensity score for an aromatic associated with plastic polyethylene containers or food stored in plastic.
- Milk Polyphenol Content [LPT:0010388] — The proportion or amount in milk of compounds containing more than one phenol group.
- Milk Polyunsaturated Fatty Acid Content [LPT:0010374] — The proportion or amount of organic, monobasic acids derived from hydrocarbons present in milk fat; the carbon chain has two or more double or triple carbon-carbon bonds.
- Milk Potassium Content [LPT:0010291] — The proportion or amount in milk of this metallic element.
- Milk Protein Content [LPT:1000165] — The proportion or amount in milk of macromolecules consisting of long sequences of amino acids in peptide linkage.
- Milk Protein Yield [LPT:0010028] — The total amount of milk protein produced.
- Milk Rancid Flavor Intensity [LPT:0010440] — Any measurable or observable characteristic related to the intensity score for the milk flavor linked to fat degradation in a fat-rich product.
- Milk Riboflavin Content [LPT:0000188] — The proportion or amount in milk of vitamin B2.
- Milk Saturated Fatty Acid Content [LPT:0010304] — The proportion or amount of organic, monobasic acids derived from hydrocarbons present in milk fat; the carbon chain contains only single carbon-carbon bonds.
- Milk Selenium Content [LPT:0000184] — The proportion or amount in milk of a micronutrient that protects intracellular structures against oxidative damage but it toxic in large amounts.
- Milk Sodium Content [LPT:0010292] — The proportion or amount in milk of this metallic element.
- Milk Soluble Calcium Content [LPT:0010376] — The proportion or amount in milk of calcium not linked to casein micelles; may be in an associated form (with citrate, inorganic phosphate, or chloride) or a free/ionic form.
- Milk Somatic Cell Count [LPT:1000072] — The number of somatic cells (leukocytes and epithelial cells) present in milk; a high count is an indicator of mastitis.
- Milk Sour Aromatics Flavor Intensity [LPT:0010435] — Any measurable or observable characteristic related to the intensity score for the slightly pungent aromatic similar to those found in slightly fermented products, such as sour cream, buttermilk, and yogurt.
- Milk Sour Flavor Intensity [LPT:0010436] — Any measurable or observable characteristic related to the intensity score for the fundamental taste factor of which citric acid in water is typical.
- Milk Steroid Content [LPT:0010276] — Any measurable or observable characteristic related to the proportion or amount in milk of members of the hormone family that includes estrogens, progesterone, glucocorticoids, and androgens.
- Milk Stomatin Content [LPT:0010396] — Any measurable or observable characteristic related to the proportion or amount in milk of this integral membrane protein.
- Milk Structure Trait [LPT:0010020] — Any measurable or observable characteristic related to the physical makeup or arrangement of milk.
- Milk Sulfur Content [LPT:0000185] — The proportion or amount in milk of this element that is found in cysteine and methionine.
- Milk Sweet Flavor Intensity [LPT:0010433] — Any measurable or observable characteristic related to the intensity score for the basic taste sensation of which sucrose in water is typical.
- Milk Technological Trait [LPT:0010403] — Any measurable or observable characteristic related to the ability of milk to undergo processing into other dairy products.
- Milk Texture Trait [LPT:0010298] — Any measurable or observable characteristic related to the arrangement of the components that form the physical structure of milk.
- Milk Trait [LPT:0010448] — Any measurable or observable characteristic related to this secretion of the mammary glands for the nourishment of young.
- Milk Trans Fatty Acid Content [LPT:0010321] — The proportion or amount in milk fat of unsaturated fatty acids containing at least one double bond in the trans configuration.
- Milk Triglyceride Content [LPT:0010382] — The proportion or amount in milk of this molecule, glycerol esterified at each of its three hydroxyl groups by a fatty acid.
- Milk Unsaturated Fatty Acid Content [LPT:0010305] — The proportion or amount of organic, monobasic acids derived from hydrocarbons present in milk fat; the carbon chain has one or more double or triple carbon-carbon bonds.
- Milk Urea Content [LPT:0010399] — The proportion or amount in milk of the chief end product of nitrogen metabolism in mammals.
- Milk Vanilla Flavor Intensity [LPT:0010434] — Any measurable or observable characteristic related to the intensity score for the brown, sweet aromatics and character commonly associated with vanilla.
- Milk Viscocity [LPT:0010409] — Any measurable or observable characteristic related to the resistance of milk to being deformed by either shear stress or extensional stress.
- Milk Vitamin B-12 Content [LPT:0000140] — The proportion or amount in milk of a cobalt-containing coordination compound produced by intestinal microorganisms and also found in soil and water.
- Milk Whey Acidic Protein Content [LPT:0010267] — Any measurable or observable characteristic related to the proportion or amount in milk of whey acidic protein (WAP), a major protein of whey in rodents and rabbits (as well as marsupials), which belongs to the four disulfide core family.
- Milk Xanthine Oxidoreductase Content [LPT:0010390] — Any measurable or observable characteristic related to the proportion or amount in milk of one of the three predominant proteins in the milk fat globule membrane.
- Milk Zinc Content [LPT:0000186] — The proportion or amount in milk of this metallic element that forms an essential part of many enzymes and plays an important role in protein synthesis and cell division.
Data returned: 298
terms all with first letter "M".
Data updated: Mar 08, 2024