Lipolysis and oxidative stability of soft ripened cheeses containing vegetable oils

Journal of Dairy Research

Volumn 67, Issue 3, 2000, Pages 461-466

  During, Alexandrine ^a,b   Mazette, Stepane ^a,c   Combe, Nicole ^a   Entressangles, Bernard ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

^c Institut des Corps Gras   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE RIPENING; FOOD PROCESSING; LIPOLYSIS; OXIDATION; VEGETABLE OIL;

ANIMALS; CHEESE; DIETARY FATS; FATTY ACIDS, UNSATURATED; FOOD PRESERVATION; HEALTH FOOD; LIPOLYSIS; OXIDATION-REDUCTION; PLANT OILS; TASTE;

EID: 0033826681     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029900004349     Document Type: Article

References (15)

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6. Lipid oxidation determination in butter and dairy spreads by HPLC
7. Determination of free fatty acids in milk and cheese. Procedures for extraction, clean up, and capillary gas chromatographic analysis
8. Nutritional Studies (in Rats) and Organoleptic Considerations of Several Fat Mixtures Containing Milk Fat and Vegetable Oils in Order to Make Soft Ripened Cheeses
9. Dietary fatty acid requirements to prevent coronary risk
10. Specificity of the lipase from Geotrichum candidum
11. Direct transesterification of all classes of lipids in a one-step reaction
12. Composition and flavor of milk and Cheddar cheese higher in unsaturated fatty acids
13. Feed and animal factors influencing milk fat composition
14. Cheddar cheese with increased polyunsaturated fatty acids
15. Influence of elevated polyunsaturated fatty acids on processing and physical properties of butter