Changes in Fatty Acid and Volatile Compound Profiles During Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Changes in Fatty Acid and Volatile Compound Profiles During Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day o...

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Bibliographic Details
Main Authors: Patrycja Dopieralska, Joanna Barłowska, Anna Teter, Jolanta Król, Aneta Brodziak, Piotr Domaradzki
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Animals
Subjects:
cheese
smoking
storage
fatty acids
volatile compounds
vacuum-packing
Online Access:https://www.mdpi.com/2076-2615/10/11/2103

Internet

https://www.mdpi.com/2076-2615/10/11/2103

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