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- W1568761722 abstract "World food problems are more current. It takes into account both the composition biological and nutrients in foods and food while keeping their quality. This paper aims to study the evolution of essential fatty acids during ripening in brine cheese made from sheep's milk with added fish oil. To protect the fatty acids, ω3 and ω6, mix and pasteurization milk, using selected lactic cultures, and cheese ripening temperature increases by about 3�( . These processes are intended to reduce the curing time of approximately ten days to protect these essential fatty acids. The review compared the concentration of the fatty acid composition of fresh cheese and ripened cheese from milk of sheep with progressive addition of fish oil: 0%, 0.05%, 0.10, 0.15%. The analysis is carried out by gas chromatography and the following results are obtained for fatty acid percentage ω3 and ω6: fresh cheese-4,73; 4,75; 4,91; 5,06 and ripened cheese:5,07;5,45;5,71;5,94." @default.
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- W1568761722 date "2011-01-01" @default.
- W1568761722 modified "2023-10-18" @default.
- W1568761722 title "THE RIPENED CHEESE IN BRINE CONTAINING ESSENTIAL FATTY ACIDS Ω3 AND Ω6" @default.
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