Journal
JOURNAL OF DAIRY SCIENCE
Volume 88, Issue 4, Pages 1301-1310Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.S0022-0302(05)72796-X
Keywords
Nabulsi cheese; microwave; conventional heating; conjugated linoleic acid
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The conventional heating methods of milk did not cause any significant increase in the trans isomer content, with the exception of milk heated at 63 +/- 1.0 degrees C for 30 min and milk microwaved for 5 min, which were significantly increased by 19 and 31%, respectively. The chemical changes of lipids were generally accelerated with the severity of the heat treatment and duration of storage. The conjugated linoleic acid content of cheese heated in a microwave oven for 5 min decreased by 21%, and microwave heating for 10 min caused a decrease of 53% compared with that of freshly boiled cheese.
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