Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical...

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Bibliographic Details
Main Authors: Mussab Asif, Muhammad Nadeem, Muhammad Imran, Rahman Ullah, Muhammad Tayyab, Faima Atta Khan, Fahad Al-Asmari, Muhammad Abdul Rahim, João Miguel Rocha, Sameh A. Korma, Tuba Esatbeyoglu
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-08-01
Series:Frontiers in Microbiology
Subjects:
cheddar
cheese
butter
organic acid
food development
lactic acid bacteria
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1209509/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2023.1209509/full

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