Development of quantity of cholesterol in different cheese varieties during ripening
2001
Vulic, M.M. (Poljoprivredni fakultet, Novi Sad (Yugoslavia)) | Konyves, T.L. | Vujicic, I.F.
The occurrence of cholesterol decrease was examined during cheeses ripening: Trappist, Gouda, Kachkaval, and White cheese. The amount of cholesterol was gradually decreasing during ripening of cheeses. The decrease in Trappist cheese after 14, 30 and 60 days was 35.20. 40.31 and 45.41, respectively. In Gouda cheese after 14, 30 and 60 days was 17.38, 24.70, and 31.10%, in Kachkaval cheese after 14, 30 and 60 days was 17.18, 26.99 and 31.29%, respectively; in White cheese 1 after 1, 7, 14 and 21 days was 20.70, 24.8, 27.90 and 31.85%, respectively; in White cheese 2 after 1, 7, 14 and 21 days was 18.70, 23,90, 29.90 and 31.20%, respectively.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Unassigned data from Yugoslavia
