Fatty acid composition and cholesterol content in fresh cheese - Quarg | Sastav masnih kiselina i sadrzaj kolesterola u svjezem siru tipa Quarg
2008
Vilusic, M.M., Univerzitet u Tuzli, Tuzla (Bosnia and Herzegovina). Tehnoloski fakultet | Milanovic, S.D., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Jukic-Grbavac, M., Agencija za bezbednost hrane Bosne i Hercegovine, Sarajevo (Bosnia and Herzegovina)
In this work the fatty acid composition and cholesterol content of fresh cheese Quarg were determined by applying gas chromatography. The fatty acid composition showed that palmitic and stearic acid as saturated fatty acids were predominant, whereas oleic was the major monosaturated fatty acid. Cholesterol content was in direct correlation with fat content in fresh cheese, ranging from 5.30 to 70.12 mg/100 g fat. Ratio of saturated, monounsaturated and polyunsaturated fatty acid of fresh cheese Quarg is in inverse proportion to the needs of a balanced nutrition and influence on the human health.
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