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CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

E Renes1, P Gómez-Cortés2, M A de la Fuente2

  • 1Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071 León, Spain.

Food Research International (Ottawa, Ont.)
|February 6, 2019
PubMed

Keywords:
Autochthonous culturesCheeseConjugated linoleic acidFatty acidLinoleic acid (PubChem CID: 5280450)Linolenic acid (PubChem CID: 5280934)Rumenic acid (PubChem CID: 5280644)Sensory characteristicsSheepVaccenic acid (PubChem CID: 5281127)

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