We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
COMPARATIVE STUDY OF BULGARIAN WHITE BRINED CHEESE FROM COW AND BUFFALO MILK.
- Authors
IVANOV, G.; BALABANOVA, T.; IVANOVA, M.; VLASEVA, R.
- Abstract
Changes in the physicochemical and fatty acid composition in samples of white brined cheese from cow and buffalo milk were examined with a focus on their dynamics during ripening. Significant differences in the physicochemical composition of the samples tested were found, owing to the specific chemical composition of the raw materials. The chromatographic analysis revealed that the amount of saturated fatty acids in both varieties of white cheese accounted for approximately 70 g.100 g-1 of the fatty matter, while the proportion of unsaturated fatty acids was about 30 g.100 g-1. The acid and peroxide values in both experimental cheese variants remained relatively stable throughout the study period, which is evidence of the low degree of hydrolysis and oxidation of the milk fat.
- Subjects
FATTY acids; BRINED cheeses; MILK yield; AMERICAN bison; CHROMATOGRAPHIC analysis; COMPARATIVE studies
- Publication
Bulgarian Journal of Agricultural Science, 2016, Vol 22, Issue 4, p643
- ISSN
1310-0351
- Publication type
Article