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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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Texto completo: | http://hdl.handle.net/10400.14/6675 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6675 |