The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese
2011
ZENGIN, GOKHAN | CAKMAK, YAVUZ SELIM | GULER, GOKALP OZMEN | OGUZ, EMINE | AKTUMSEK, ABDURRAHMAN | AKIN, MEHTAP
In this study, the effect of pasteurisation temperature on fatty acid composition of cheese was investigated. The fatty acid composition of raw and different heatâtreated milk, salt and saltâfree cheese were determined using cheese made from raw milk at temperatures varying between 70 and 90°C for 5âmin. Generally, Câ16:0 palmitic acid was the major fatty acid present in all milk and cheese samples. Câ18:1 t11 vaccenic acid was the major trans fatty acid (TFA) in all samples. Câ18:2 cisâ9, transâ11 (Rumenic acid) was the major CLA isomer in these samples. Pasteurisation temperatures had no effect on TFA, CLA and fatty acid composition of the milk and cheese samples.
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