Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils
REVISTA DE CHIMIE(2017)
Abstract
The fatty acid profile of a number of commercial fermented cheeses, based on vegetable oils or milk lipids have been evaluated by GC-FID (gas chromatography with flame ionization detector), disclosing the quantity of SFAs (saturated fatty acids), MUFAs (monounsaturated fatty adds) and PUFAs (polyunsaturated fatty adds), as well as the presence of small quantities of TUFAs (trans unsaturated fatty acids) in the dairy products. The authentication of the cheeses based on vegetable oil or milk was performed by GC or IR fingerprinting
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Key words
vegetable oil based cheese,GC fingerprinting,IR fingerprinting,Principal Component Analysis
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