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» Publication #314227
Title: Lipids in cheese
Author
Author
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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. |
