Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles
Abstract
There is mounting evidence that the consumption of fermented dairy products such as cheese and yoghurt is associated with a reduced risk of type II diabetes. This effect is greater than in fresh milk and differs between cheese and yoghurt. However, the molecular components responsible for the effect are not known. We tested the hypothesis that the lipid and/or glyceride profiles of yoghurts and cheeses are distinct from one another and fresh...
Paper Details
Title
Fermentation of Milk into Yoghurt and Cheese Leads to Contrasting Lipid and Glyceride Profiles
Published Date
Sep 11, 2019
Journal
Volume
11
Issue
9
Pages
2178 - 2178
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Notes
History