Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese

Lucas, Anthony; Agabriel, Claire; Martin, Bruno; Ferlay, Anne; Verdier‐Metz, Isabelle; Coulon, Jean-Baptiste; Rock, Edmond

doi:10.1051/lait:2005049

Public

Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese

Published in Le Lait • Mar 17, 2006

Authors:

Anthony Lucas

Claire Agabriel

Bruno Martin

Abstract

The aim of this correlational study was to: (1) characterize the composition of cow's milk farmhouse cheeses in terms of average contents and variability in fatty acids, retinol, -tocopherol, folate, -carotene, xanthophylls, calcium, phosphorus, magnesium, potassium, zinc, sodium chloride and total ...

Subject

Chemistry

Food science

Forestry

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