Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats
The saponification value of fats and oils is one of the most common quality indices, reflecting
the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic …
the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic …
A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy
A study was undertaken on milk and caciocavallo cheese from Podolica cattle in the
Basilicata Region (Southern Italy), with a view of the possible identification of specific traits …
Basilicata Region (Southern Italy), with a view of the possible identification of specific traits …
Consumption of mite‐ripened cheese did not impair the physiological status of both the non‐immunosuppressed and immunosuppressed mice
Cheese mites environment infestations have been recurrent and well‐known for a long time.
Nevertheless, studies aiming to evaluate consumption safety have not yet been conducted …
Nevertheless, studies aiming to evaluate consumption safety have not yet been conducted …
Milk and Dairy Products
This chapter summarizes recent applications of the gas chromatography/mass spectrometry
(GC/MS) technique to authenticate and detect adulteration of milk and dairy products …
(GC/MS) technique to authenticate and detect adulteration of milk and dairy products …
RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES.
N Shulga, A Bovkun… - Food Science & …, 2023 - search.ebscohost.com
The ripening of cheese, caused by the combined effect of the fermentative enzyme and
microflora of the bacterial starter, occurs in certain intervals of temperature, humidity and …
microflora of the bacterial starter, occurs in certain intervals of temperature, humidity and …