Table 1.

Overview of milk measurements.

MILK QUALITY PARAMETERS
Fatty acid profiling of milk	Concentrations of individual fatty acids (“FAs”) with medium to very long chain-length in total fat and phospholipids; cholesterol concentration
Lipid peroxidation	Concentrations of malondialdehyde (“MDA”), hexanal (“HEX”), and F2-Isoprostanes (“F2-IsoP”)
Protein oxidation	Presence (yes/no) of carbonylated protein species per molecular weight class
Anti-oxidative capacity	Application of Folin-Ciocalteu reagent (“FCR”) method, and oxygen radical absorbance capacity (“ORAC”; both hydrophilic and lipophilic ORAC)
Macronutrient composition	Protein, lipid, carbohydrate (“CHO”), and energy density