Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile
Abstract
Goat`s milk and its dairy products have been commonly related to important nutritional and health benefits. In fact, fat fraction is one of the most important components of goat’s milk regarding its value, as lipids are involved in cheese yield, firmness, color and flavor of goat dairy products. The aim of this study was to evaluate the modification in the lipid and sensory profile of cheeses elaborated with goat milk, through diet inclusion of...
Paper Details
Title
Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile
Published Date
Jun 1, 2021
Journal
Volume
199
Pages
106379 - 106379
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