| Autor: |
Charalampos Proestos, Abdelkader Homrani, Benmehel Benakriche, El Houari Dahloum, Ahmed Bekada, Djilali Benabdelmoumene, Akram Zribi, Abdeltif Amrane, Asma Bouterfa |
| Rok vydání: |
2019 |
| Předmět: |
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| Zdroj: |
South Asian Journal of Experimental Biology. 9:17-22 |
| ISSN: |
2230-9799 |
| DOI: |
10.38150/sajeb.9(1).p17-22 |
| Popis: |
Stage of lactation (SOL) is a major factor affecting several characteristics of milk such as fatty acids content and composition, protein and main minerals content. These variations may have important quantitative and qualitative consequences on the characteristics of cheese. The aim objective of this study was to analyse the effect of lactation stage on the fat and fatty acids composition of the artisanal camembert type-cheese made from cow’s milk collected in Mostaganem region (Algeria) and provided from three stages of lactation (early, mid and late). In this study and for each stage of lactation, the fat and fatty acid composition of camembert type-cheese were analysedand evaluated. Results showed that the total lipids were related to the stageof lactation (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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