Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids
This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day o...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-11-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/10/11/2103 |