Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity

International Dairy Journal

Volumn 16, Issue 12, 2006, Pages 1498-1504

  Fontecha, Javier ^a   Mayo, Isabel ^a   Toledano, Gema ^a   Juárez, Manuela ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cheese; Foreign fat; Lipolysis; Milk fat; Triacylglycerols

Indexed keywords

CARBON; DAIRY PRODUCTS; FATTY ACIDS; GAS CHROMATOGRAPHY; REGRESSION ANALYSIS;

CHEESE; FOREIGN FAT; LIPOLYSIS; MILK FAT; TRIACYLGLYCEROLS;

ALCOHOLS;

CAPRA HIRCUS; OVIS;

EID: 33748312142     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.12.005     Document Type: Article

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