Buffalo milk and cheese from animal to human nutrition. Part 1: the unsaponifiable fraction
With the aim to evaluate nutritional quality, samples of milk and Mozzarella di Bufala Campana PDO have been studied analyzing cholesterol, alfa tocopherol and trans retinol, functional components of the unsaponifiable fraction. Dairy products of experimental and commercial origin have been sampled....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-02-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1209 |
| Summary: | With the aim to evaluate nutritional quality, samples of milk and Mozzarella di Bufala Campana PDO have been studied analyzing cholesterol, alfa tocopherol and trans retinol, functional components of the unsaponifiable fraction. Dairy products of experimental and commercial origin have been sampled. A large variability has been observed among the products but, regarding the nutrients studied, commercial and experimental farms produce mozzarella cheeses of comparable nutritional quality. |
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| ISSN: | 1594-4077 1828-051X |