The comparison of fatty acid and cholesterol profile on fresh and mozarella cheese made by pampangan buffalo milk

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Rizqiati, H.^1 ; Nurwantoro^1 ; Mulyani, S.^1

Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia^1

关键词: Buffalo milk;    mozzarella;    Mozzarella cheese;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012100/pdf
DOI  :  10.1088/1755-1315/102/1/012100

来源: IOP

【 摘 要 】

This research aimed to investigate the composition of fatty acid and cholesterol profile of Fresh and Mozarella Cheese from Pampangan Buffalo Milk. Material of this reseach was Pampangan buffalo milk and Mozarella cheese made from buffalo milk. Fatty acids composition were analyzed by [1] method. Result showed the major saturated fatty acid found in milk and Mozzarella cheese Pampangan buffalo milk were palmitic, stearic and miristic acid while the unsaturated fatty acid was oleic acid. The total amount of fatty acid in Mozarella cheese was lower than those in Pampangan buffalo milk.