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Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening
BACKGROUND: Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis tha...
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| Pubblicato in: | Lipids Health Dis |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
BioMed Central
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6169001/ https://ncbi.nlm.nih.gov/pubmed/30285870 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-018-0871-9 |
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