Chemical composition and seasonal changes in the fatty acid profile of Uruguayan “Colonia” Cheeses
The basic chemical composition and the fatty acid (FA) profile of Uruguayan Colonia cheese, consumed in the Mercosur region, were determined. 24 cheeses from different dairy farms: 10 elaborated in autumn and 14 in spring, were analyzed. Those cheeses are made from cow´s milk, whose diet was compose...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2018-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1722 |