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.
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.