Κατεύθυνση Χημεία Τροφίμων
Library of the School of Science

2016-10-19

2016

Λαθουρά Αναστασία

Ζαμπετάκης Ιωάννης Αναπληρωτής Καθηγητής

Μελέτη των λιπαρών οξέων ελληνικών τυριών κατσικίσιου και πρόβειου γάλακτος

Greek

Study of fatty acids from goat ang sheep milk cheese

In this study, was analyzed the fatty acid content of four Greek cheeses
(Graviera, Kefalotyri) from goat and sheep milk, as it is proven that the
benefits of sheep and goat milk are numerous, but above all, to the heart
health.
Experimentally, was first identified the amount of total lipids (TL) for each
cheese, using Bligh-Dyer extraction, and then total lipids were further
separated into Total Polar Lipids (TPL)and Total neutral Lipids (TNL). The
fatty acid composition of all specimens was identified and compared using Gas
Chromatography (GC-FID).
Furthermore, sensory evaluation was conducted between goat and sheep cheese in
order to specify their differences according to taste, aftertaste, colour,
colour intensity, texture and odor.

Fatty Acids, Cheese, Graviera, Kefalotyri, Lipids

Yes

110-121

Yes

37

123

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https://pergamos.lib.uoa.gr/uoa/dl/object/1318817