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Fatty acids content and processed cheese. Method for studying the origin of processed cheese.


Fatty acids content and processed cheese. Method for studying the origin of processed cheese.



Svenska Mejeritidn 51(33): 389-91



Each type of cheese develops a characteristic free fatty acid pattern during ripening. From a study of the types and relative proportions of the fatty acid found in retail samples of 12 commercial processed cheese from Sweden, Denmark and Switzerland, the author deduces the types of cheese used in their manufacture.

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