CONJUGATED LINOLEIC ACID, FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA

CONJUGATED LINOLEIC ACID, FATTY ACID PROFILE AND PROCESS PROPERTIES IN KUMIS - FERMENTED MILK CONSUMED IN COLOMBIA

In this study, we reported the concentration of conjugated linoleic acid of the main commercial kumis consumed and distributed in Colombia, as well as the concentration of conjugated linoleic acid of an artisanal kumis elaborated with two different types of milk (skim liquid and powder reconstituted...

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Bibliographic Details
Main Authors: Julián A. OSORIO, Carloina RAMÍREZ, Carlos F. NOVOA, Luis-Felipe GUTIÉRREZ
Format: Article
Language:English
Published: Universidad de Antioquia 2011-09-01
Series:Vitae
Subjects:
Conjugated linoleic acid
fermented milk
kumis
fatty acids
rheological properties.
Online Access:https://revistas.udea.edu.co/index.php/vitae/article/view/10069

Internet

https://revistas.udea.edu.co/index.php/vitae/article/view/10069

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