Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk

Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk

The aim of the present study was to investigate the evolution of the fatty acid profile, with particular attention to conjugated linoleic acid (CLA) and to C18:1 isomers, during ripening of sheep cheese (<em>Pecorino Toscano</em> cheese) produced with raw milk. After 60 days of ripening...

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Bibliographic Details
Main Authors: Marcello Mele, Antonio Pezzati, Stefano Rapaccini, Mauro Antongiovanni, Giuseppe Conte, Doria Benvenuti, Sara Minieri, Arianna Buccioni
Format: Article
Language:English
Published: Taylor & Francis Group 2012-10-01
Series:Italian Journal of Animal Science
Subjects:
Conjugated linoleic acid, Vaccenic acid, Raw milk, Sheep cheese.
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/2633

Internet

http://www.aspajournal.it/index.php/ijas/article/view/2633

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