The acidic composition of milk fat is characterized by the presence of acids such as vaccenic (VA) and conjugated linoleic acid isomers (CLA), very important nutraceuticals to human health. it is confirmed that the milk fat from grazing ewes contains appreciable amounts of nutraceutical fatty acids, particularly of CLA, and that this beneficial characteristic is maintained during both cheese making and cheese ageing, with little lipolysis and oxidation processes.

Nutraceutical components of pecorino toscana cheese / M. ANTONGIOVANNI; S. RAPACCINI; A. BUCCIONI; M. MELE; A. SERRA; F. PETACCHI. - In: JOURNAL OF ANIMAL SCIENCE. - ISSN 0021-8812. - STAMPA. - 83(2005), pp. 358-358.

Nutraceutical components of pecorino toscana cheese

ANTONGIOVANNI, MAURO;RAPACCINI, STEFANO;BUCCIONI, ARIANNA;
2005

Abstract

The acidic composition of milk fat is characterized by the presence of acids such as vaccenic (VA) and conjugated linoleic acid isomers (CLA), very important nutraceuticals to human health. it is confirmed that the milk fat from grazing ewes contains appreciable amounts of nutraceutical fatty acids, particularly of CLA, and that this beneficial characteristic is maintained during both cheese making and cheese ageing, with little lipolysis and oxidation processes.
83
358
358
M. ANTONGIOVANNI; S. RAPACCINI; A. BUCCIONI; M. MELE; A. SERRA; F. PETACCHI
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2158/15482
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