1. Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile
- Author
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Stefani Levak, Luna Maslov Bandić, Katarina Sopko Stracenski, Iva Dolenčić Špehar, Samir Kalit, Ante Rako, and Milna Tudor Kalit
- Subjects
semi-hard goat cheese ,ripening in oil ,fatty acid profile ,polyphenols ,flavonoids ,antioxidant activity ,Dairying ,SF221-250 - Abstract
The aim of this study was to determine the total polyphenol and flavonoid content, antioxidant properties and fatty acid profile of semi-hard goat cheese ripened in an oil mixture (Mljet’s extra virgin olive oil and refined sunflower oil; 50:50) for different time periods. Five batches of cheese were produced, and each batch was divided into three groups: (1) ripening in air (control group), (2) ripening in oil after 10 days of air ripening, (3) ripening in oil after 20 days of air ripening. The cheeses were sampled on days 0, 10, 20, 30, 45 and 60 of ripening. On day 60, the total polyphenol and flavonoid content differed significantly (p
- Published
- 2024
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