Masnokiselinski sastav kozjih sireva / Fatty acid composition of goat's cheeses
2012
Kravić, Snežana Ž. (Tehnološki fakultet, Novi Sad (Srbija)) | Brezo, Tanja Ž. (Tehnološki fakultet, Novi Sad (Srbija)) | Karišik-Đurović, Ana D. (Tehnološki fakultet, Novi Sad (Srbija)) | Suturović, Zvonimir J. (Tehnološki fakultet, Novi Sad (Srbija)) | Milanović, Spasenija D. (Tehnološki fakultet, Novi Sad (Srbija)) | Švarc-Gajić, Jaroslava V. (Tehnološki fakultet, Novi Sad (Srbija)) | Stojanović, Zorica S. (Tehnološki fakultet, Novi Sad (Srbija))
In order to define the fatty acid composition of goat's cheeses available on the Serbian market, four types of goat's cheese and one type of cow's cheese were analysed using gas chromatography - mass spectrometry. The most abundant fatty acids in all samples of goat's cheese were palmitic, capric, myristic and oleic, representing about 65% of total fatty acids. Compared to cow's cheese, all goat's cheese samples contained significantly higher values of short chain fatty acids and total saturated fatty acids. Cow's cheese was richer in stearic acid and monounsaturated fatty acids. In terms of the total content of atherogenic fatty acids (lauric, myristic and palmitic acid), there was no significant difference between goat's and cow's cheese.
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