Fatty acid and amino acid profiling, antioxidant activity and other quality characteristics of vacuum packed cheddar style-yak milk cheese during ripening
Tarun Pal Singh, Shalini Arora, Sanket Borad, Joken Bam, Vijay Paul, Rajendran Thomas, Mihir Sarkar
Topics & Concepts
RipeningChemistryFood scienceTitratable acidFatty acidLinoleic acidPeroxide valueHydrolysisPalmitic acidCheese ripeningLactic acidOleic acidBiochemistryBacteriaBiologyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems