Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant

Changes in the concentrations of free fatty acids (FFA) in bovine, ovine and caprine milk cheeses manufactured with a plant rennet (flowers of Cynara cardunculus) were studied throughout a 68-day ripening period. The long-chain saturated (C16 : 0 and C18 : 0) and unsaturated (C18 : 1, C18 : 2, and C...

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Bibliographic Details
Main Author: Sousa, M. José (author)
Other Authors: Balcão, Victor M. (author), Malcata, F. Xavier (author)
Format: article
Language:eng
Published: 2011
Subjects:
Lipolysis
Cow’s milk cheese
Ewe’s milk cheese
Goat’s milk cheese
Thistle
Online Access:http://hdl.handle.net/10400.14/6675
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/6675

Internet

http://hdl.handle.net/10400.14/6675

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