Inicio > Tecnología, ingeniería, agricultura > Tecnología: cuestiones generales > Frazioni a basso punto di fusione del grasso del latte e lipolisi del formaggio Cheddar
Frazioni a basso punto di fusione del grasso del latte e lipolisi del formaggio Cheddar

Frazioni a basso punto di fusione del grasso del latte e lipolisi del formaggio Cheddar

Muhammad Nadeem / Shakeel Ahmad

109,14 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786209210020
109,14 €
IVA incluido
Disponible

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Sobre IBD

La composizione degli acidi grassi del grasso del latte è caratterizzata da una percentuale più elevata di acidi grassi saturi. La maggiore consapevolezza dei rischi per la salute associati a un elevato consumo di acidi grassi saturi ha portato a un notevole calo nel consumo di latticini. La frazionatura del grasso del latte a bassa temperatura offre il vantaggio unico di aumentare la quantità di acidi grassi insaturi salutari in modo più naturale. L’idoneità delle frazioni a basso punto di fusione del grasso del latte nel formaggio cheddar non è mai stata studiata prima d’ora.

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