Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening.

Lipids Health Dis · 2018 · PMC6169001 · PMID 30285870

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an increasing trendno p-value reported

Lipolysis Free fatty acids in samples buffalo and cow cheddar increased during the conventional and accelerated ripening, and all the testing intervals revealed an increasing trend (Table 4 ).

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