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

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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Bibliographic Details
Main Authors: I. González-Martín, J. M Hernández-Hierro, I. Revilla, A. Vivar-Quintana, R. Morón-Sancho, J. Salvador-Esteban
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-06-01
Series:Czech Journal of Food Sciences
Subjects:
fatty acids
cheese
nirs
cows
ewes
goats
Online Access: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

Internet

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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