TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Diezhandino Hernández, Isabel
AU  - Fernández, Domingo
AU  - Abarquero, Daniel
AU  - Prieto Gutiérrez, Bernardo
AU  - Renes Bañuelos, Erica
AU  - Fresno Baro, José María
AU  - Tornadijo Rodríguez, María Eugenia
AU  - Tecnologia de los Alimentos
DA  - 2023
UR  - https://hdl.handle.net/10612/19948
AB  - [EN]Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of...
LA  - eng
PB  - MDPI
KW  - Tecnología de los alimentos
KW  - Blue-veined cheese
KW  - Lipolysis
KW  - Raw milk
KW  - Pasteurized milk
KW  - Ripening time
KW  - Season
TI  - Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk
DO  - 10.3390/dairy4010016
T2  - Dairy
VL  - 4
M2  - 222
ER  -