Soft goats’ cheese enriched with polyunsaturated fatty acids by dietary supplementation: manufacture, physicochemical and sensory characterisation

Modifying the lipid composition of milk and dairy products, to improve their nutritional properties, without negatively altering their technological, sensorial and functional qualities, constitutes a challenge for the dairy sector. This study was performed to increase the polyunsaturated fatty acids...

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Veröffentlicht in:	Dairy science & technology 2012-09, Vol.92 (5), p.569-591
Hauptverfasser:	Gassi, Jean-Yves, Thève, Mathilde, Beaucher, Eric, Camier, Bénédicte, Maillard, Marie-Bernadette, Rousseau, Florence, Lebœuf-Schneider, Lara, Lepage, Emmanuel, Gaucheron, Frédéric, Lopez, Christelle
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biological and medical sciences Chemistry Chemistry and Materials Science Feeding. Feeding behavior Food and Nutrition Food engineering Food industries Food Science Fundamental and applied biological sciences. Psychology Life Sciences Microbiology Milk and cheese industries. Ice creams Original Paper Vertebrates: anatomy and physiology, studies on body, several organs or systems
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