Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical...

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Detalles Bibliográficos
Autores principales: Asif, Mussab, Nadeem, Muhammad, Imran, Muhammad, Ullah, Rahman, Tayyab, Muhammad, Khan, Faima Atta, Al-Asmari, Fahad, Rahim, Muhammad Abdul, Rocha, João Miguel, Korma, Sameh A., Esatbeyoglu, Tuba
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10499506/
https://www.ncbi.nlm.nih.gov/pubmed/37711688
http://dx.doi.org/10.3389/fmicb.2023.1209509

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10499506/
https://www.ncbi.nlm.nih.gov/pubmed/37711688
http://dx.doi.org/10.3389/fmicb.2023.1209509

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