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...

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Bibliographic Details
Main Authors:	D. Hirigoyen, R. de los Santos, M. F. Calvo, A. González-Revello, M. Constantin
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2018-06-01
Series:	Grasas y Aceites
Subjects:	cheese cla–conjugated linoleic acid fatty acid ia – index of atherogenicity it – index of thrombogenicity
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1722

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