“Ningxia-Produced Milk and Dairy Products Have Higher Fatty Acid Content and Better Nutrition Profiles than Non-Ningxia Products: A Study in Yinchuan City, China”

https://pubmed.ncbi.nlm.nih.gov/38115653

This study analyzed the fatty acid composition and nutritional value of 22 types of milk and dairy products sold in Yinchuan City, China, and found that Ningxia-produced products had a higher number of fatty acids and better nutrition profiles, particularly in terms of oleic acid and linoleic acid content and n-6 PUFA/n-3 PUFA ratio, compared to non-Ningxia products.