Makale detayı · 2011 · article
The effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese
Veri kaynağı ayrımı
- YÖKSİSYÖKSİS makale kaydı
- YÖKSİS dergi adıInternational Journal of Dairy Technology
- Katalog eşleşmesi (ISSN)International Journal of Dairy Technology
- OpenAlexOpenAlex zenginleştirmesi (özet, atıf, konular)
- Semantic Scholaratıf sayısı (OpenAlex ile birleştirilmez)
Özet
In this study, the effect of pasteurisation temperature on fatty acid composition of cheese was investigated. The fatty acid composition of raw and different heat-treated milk, salt and salt-free cheese were determined using cheese made from raw milk at temperatures varying between 70 and 90°C for 5 min. Generally, C 16:0 palmitic acid was the major fatty acid present in all milk and cheese samples. C 18:1 t11 vaccenic acid was the major trans fatty acid (TFA) in all samples. C 18:2 cis-9, trans-11 (Rumenic acid) was the major CLA isomer in these samples. Pasteurisation temperatures had no effect on TFA, CLA and fatty acid composition of the milk and cheese samples.
Konular
Atıflar
OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.
10atıfOpenAlex · cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 4 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
- 2014 Lipolysis in Tulum cheese produced from raw and pasteurized goats milkduring ripeningAtıf 57 · OpenAlex
- 2014 Lipolysis in Tulum cheese produced from raw and pasteurized goats’ milk during ripeningAtıf 56 · OpenAlex
- 2020 Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packagesAtıf 22 · OpenAlex
- 2011 The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheeseAtıf 19 · OpenAlex