Alteration of fatty acids content during cow's and goat's milk fermentation with ABT-2 culture
In this paper, changes in composition and contents of each fatty acid during fermentation with ABT-2 culture were examined. The objective of this study was to determinate the increase of short (SCFA) and medium (MCFA) chain fatty acids in goat's and cow's milk during fermentation with ABT-...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2005-04-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3961 |