A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow's, Ewe's and Goat's) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts
Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring it is to assess variations in fatty acids. The relative proportions of fatty acids in milk fat depend on the animal species, the stage of lactation and feed regime, the ripen...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Serie: | Czech Journal of Food Sciences |
| Soggetti: | |
| Accesso online: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0003_a-comparative-study-of-the-analysis-of-free-fatty-acids-in-cheeses-cow-s-ewe-s-and-goat-s-with-different-rip.php |
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