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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #314227

Research Project: PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE

Location: Dairy and Functional Foods Research

Title: Lipids in cheese

Author
item Tunick, Michael

Submitted to: Lipid Technology
Publication Type: Review Article
Publication Acceptance Date: 3/27/2015
Publication Date: 4/1/2015
Citation: Tunick, M.H. 2015. Lipids in cheese. Lipid Technology. 27(4):83-85.

Interpretive Summary:

Technical Abstract: Lipids are present in cheese at levels above 20 percent and are analyzed by several techniques. Scanning electron microscopy and confocal laser scanning microscopy are used to examine the microstructure, gas chromatography is employed to look at fatty acid composition, and differential scanning calorimetry is utilized to examine the melting profile. Differences resulting from storage, feeding regimen, substitution of milk from a different species, and homogenization may be determined.