Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet.

被引：4

作者：

Sanjuan, E

Millan, R

Gomez, R

FernandezSalguero, J

机构：

来源：

GRASAS Y ACEITES | 1995年 / 46卷 / 4-5期

关键词：

animal rennet; Los Pedroches cheese; esterified fatty acids (composition); vegetable rennet;

D O I：

10.3989/gya.1995.v46.i4-5.943

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Total fatty acids were determined in Los Pedroches cheese samples manufactured with either animal or vegetable rennet during 100 days or ripening, using gas-liquid chromatography. Data of crude fat and of 24 relationships between fatty acids, have been calculated. No statistically significant differences were found for effect of rennet type or ripening time on esterified fatty acids composition of the cheese.

引用

页码：304 / 307

页数：4