Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
| Autor: | Isabel REVILLA, Iris LOBOS-ORTEGA, Ana VIVAR-QUINTANA, Maria Inmaculada GONZÁLEZ-MARTÍN, Jose Miguel HERNÁNDEZ-HIERRO, Claudio GONZÁLEZ-PÉREZ |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 32, Iss 4, Pp 342-347 (2014) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/518/2012-CJFS |
| Popis: | We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow's, ewe's, and goat's milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A. |
| Databáze: | Directory of Open Access Journals |
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