Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles

There is mounting evidence that the consumption of fermented dairy products such as cheese and yoghurt is associated with a reduced risk of type II diabetes. This effect is greater than in fresh milk and differs between cheese and yoghurt. However, the molecular components responsible for the effect...

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Detalles Bibliográficos
Autores principales: Furse, Samuel, Torres, Alexandre G., Koulman, Albert
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770487/
https://www.ncbi.nlm.nih.gov/pubmed/31514309
http://dx.doi.org/10.3390/nu11092178

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770487/
https://www.ncbi.nlm.nih.gov/pubmed/31514309
http://dx.doi.org/10.3390/nu11092178

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