Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

https://doi.org/10.17221/518/2012-CJFSCitation:Revilla I., Lobos-Ortega I., Vivar-Quintana A., González-Martín M.I., Hernández-Hierro J.M., González-Pérez C. (2014): Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions. Czech J. Food Sci., 32: 342-347.
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We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow’s, ewe’s, and goat’s milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A.
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