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Variations in the contents of vitamins A and e during the ripening of cheeses with different compositions

 

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Opened Access Variations in the contents of vitamins A and e during the ripening of cheeses with different compositions
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Author: Revilla, Isabel
Lobos Ortega, Iris A.
Vivar Quintana, A.M.
González Martín, M.I.
Hernández Hierro, José Miguel
González Pérez, Claudio
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2014
Document type: Article
Abstract: We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow’s, ewe’s, and goat’s milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin A
Cite: Revilla, I., Lobos Ortega, I.A., Vivar Quintana, A.M., González Martín, M.I., Hernández Hierro, J.M. y González Pérez, C. (2014). Variations in the contents of vitamins A and e during the ripening of cheeses with different compositions.
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URI: http://hdl.handle.net/11441/41196

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