Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese

Fatty acid profile of traditional Slovak ewe’s and cow’s lump cheese

The main goal of the research was to find out how the profile and content of individual fatty acids changes in Slovak ewe and cow’s lump cheeses (TSG – Traditional Specialty Guaranteed by European Union). Local farmer produced the cheese. We have analyzed 94 samples of cheeses produced during the pr...

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Bibliographic Details
Main Authors: Peter Zajác, Jozef Čurlej, Jozef Čapla, Lucia Benešová, Silvia Jakabová, Adam Partika, Stanislava Zubrická
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Fatty acid
sheep
cow
Lump cheese
season
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2219860
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