Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids
Abstract
The effect of fermentation on the antithrombotic properties of polar lipids in raw and pasteurised caprine milk was assessed through the production of various cheeses using the same starter culture. The total lipids (TL), total neutral lipids (TNL), and total polar lipids (TPL) were extracted from each milk and cheese and the TPL fatty acid profiles were analysed by GC–MS. It was determined that fermentation influenced the polar lipid fatty acid...
Paper Details
Title
Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids
Published Date
Oct 1, 2019
Journal
Volume
61
Pages
103507 - 103507
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