Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

BACKGROUND: Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis tha...

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Detalles Bibliográficos
Autores principales: Batool, Maryam, Nadeem, Muhammad, Imran, Muhammad, Khan, Imran Taj, Bhatti, Jalees Ahmad, Ayaz, Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6169001/
https://www.ncbi.nlm.nih.gov/pubmed/30285870
http://dx.doi.org/10.1186/s12944-018-0871-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6169001/
https://www.ncbi.nlm.nih.gov/pubmed/30285870
http://dx.doi.org/10.1186/s12944-018-0871-9

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