Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile

Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile

The aim of this study was to determine the total polyphenol and flavonoid content, antioxidant properties and fatty acid profile of semi-hard goat cheese ripened in an oil mixture (Mljet’s extra virgin olive oil and refined sunflower oil; 50:50) for different time periods. Five batches of cheese wer...

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Bibliographic Details
Main Authors: Stefani Levak, Luna Maslov Bandić, Katarina Sopko Stracenski, Iva Dolenčić Špehar, Samir Kalit, Ante Rako, Milna Tudor Kalit
Format: Article
Language:English
Published: Croatian Dairy Union 2024-01-01
Series:Mljekarstvo
Subjects:
semi-hard goat cheese
ripening in oil
fatty acid profile
polyphenols
flavonoids
antioxidant activity
Online Access:https://hrcak.srce.hr/file/464029
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https://hrcak.srce.hr/file/464029

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