1. Influence of lactation stage on lipids and fatty acids profile of artisanal Algerian Camembert-type cheese manufactured with cow’s milk
- Author
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Charalampos Proestos, Abdelkader Homrani, Benmehel Benakriche, El Houari Dahloum, Ahmed Bekada, Djilali Benabdelmoumene, Akram Zribi, Abdeltif Amrane, and Asma Bouterfa
- Subjects
chemistry.chemical_classification ,Oleic acid ,chemistry.chemical_compound ,medicine.anatomical_structure ,chemistry ,Lactation ,Biochemical composition ,medicine ,Fatty acid ,Composition (visual arts) ,Fatty acid composition ,Food science - Abstract
Stage of lactation (SOL) is a major factor affecting several characteristics of milk such as fatty acids content and composition, protein and main minerals content. These variations may have important quantitative and qualitative consequences on the characteristics of cheese. The aim objective of this study was to analyse the effect of lactation stage on the fat and fatty acids composition of the artisanal camembert type-cheese made from cow’s milk collected in Mostaganem region (Algeria) and provided from three stages of lactation (early, mid and late). In this study and for each stage of lactation, the fat and fatty acid composition of camembert type-cheese were analysedand evaluated. Results showed that the total lipids were related to the stageof lactation (p
- Published
- 2019