Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk

The production of cheese can be made from either pasteurized or non-pasteurized milk, depending on the country or dietary habits. In this work, the effect of pasteurization of milk on the progress of the physicochemical properties, fatty acids profile and lipid oxidation of cheese throughout a matur...

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Detalles Bibliográficos
Autores principales: Ioannidou, Maria D., Maggira, Martha, Samouris, Georgios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320697/
https://www.ncbi.nlm.nih.gov/pubmed/35885382
http://dx.doi.org/10.3390/foods11142138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320697/
https://www.ncbi.nlm.nih.gov/pubmed/35885382
http://dx.doi.org/10.3390/foods11142138

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