Evolution of phospholipid contents during the production of quark cheese from buttermilk

Journal of Dairy Science

Volumn 99, Issue 6, 2016, Pages 4154-4159

  Ferreiro, T ^a   Martinez S ^b   Gayoso, L ^a   Rodriguez Otero J L ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b INNOLACT SL Poligono Industrial   (Spain)

Author keywords

Buttermilk; Phospholipids; Quark production; Ultrafiltration

Indexed keywords

PHOSPHOLIPID; SPHINGOMYELIN;

ANIMAL; BUTTERMILK; CHEESE; MILK;

ANIMALS; BUTTERMILK; CHEESE; MILK; PHOSPHOLIPIDS; SPHINGOMYELINS;

EID: 84962779191     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-10861     Document Type: Article

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