Alterations in health-related fatty acids in buffalo milk after processing to traditional dairy products
Milk provides some beneficial fatty acids which in dairy processing are subjected to pasteurization and fermentation. With the aim to assess such changes, aliquot parts of milk from 12 buffaloes were pooled and processed to germinated yoghurt and brined cheese, and to non-germinated curd – the respe...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sciendo
2021-12-01
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| Serie: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Soggetti: | |
| Accesso online: | https://doi.org/10.2478/aucft-2021-0019 |
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