Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content

Journal of Dairy Science

Volumn 98, Issue 10, 2015, Pages 6692-6705

  Cais Sokolinska D ^a   Wojtowski J ^a   Pikul, J ^a   Dankow R ^a   Majcher, M ^a   Teichert, J ^a   Bagnicka, E ^b  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b INSTITUTE OF GENETICS AND ANIMAL BREEDING   (Poland)

Author keywords

Fermentation; Goat and sheep milk; Kefir; Polyunsaturated fatty acids; Volatile compounds

Indexed keywords

UNSATURATED FATTY ACID; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; ANIMAL FOOD; CHEMISTRY; DAIRY PRODUCT; DIET; DIETARY SUPPLEMENT; DOMESTIC SHEEP; FERMENTATION; FOOD GRAIN; GOAT; LACTOBACILLUS; MAIZE; METABOLISM; VETERINARY;

ANIMAL FEED; ANIMALS; CULTURED MILK PRODUCTS; DIET; DIETARY SUPPLEMENTS; EDIBLE GRAIN; FATTY ACIDS, UNSATURATED; FERMENTATION; GOATS; LACTOBACILLUS; SHEEP, DOMESTIC; VOLATILE ORGANIC COMPOUNDS; ZEA MAYS;

EID: 84942553162     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9441     Document Type: Article

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