Effect of the activated lactoperoxidase system on fatty acid content of sheep milk and white brined cheese
2001
Dimitrov, T. | Iliev, T. | Mikhajlova, G. (Trakijski Universitet, Stara Zagora (Bulgaria)) | Dzhorbineva, M.
White brined cheese was produced from sheep milk with activated lactoperoxidase system (ALPS).Fatty acid (FA) content in the raw milk before pasteurization, of fresh cheese (24 h after production) and of mature cheese (2 months after production).The activation of milk LPS did not affect considerably on quantity of FA.No considerable differences were found in saturated and non-saturated FA in milk after activating of LPS.Changes were in particular FA but differences were negligible.A tendency was found for increase in short chain fatty acids and decrease in long chain ones after activating of LPS of milk.Compared to cheese of 24 h in the mature one was found an increase of saturated and a decrease of non-saturated fatty acids and of short chain fatty acids.
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