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

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

Abstract 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 lipol...

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Bibliographic Details
Main Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz
Format: Article
Language:English
Published: BMC 2018-10-01
Series:Lipids in Health and Disease
Subjects:
Buffalo milk
Cheddar cheese
Lipolysis
Fatty acid profile
Online Access:http://link.springer.com/article/10.1186/s12944-018-0871-9

Internet

http://link.springer.com/article/10.1186/s12944-018-0871-9

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