Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography.

Lactose is converted to lactic acid through fermentation and ripening of cheese using starter cultures. The content of lactic acid and organic acids formed during storage of cheese is different based on the type of starter cultures, pH, processing, and storage conditions. The objective of this study was to determine the carbohydrates and organic acids of four different commercial cheese samples (Parmesan, Mozzarella, Swiss, and Cheddar cheese) using high-performance liquid chromatography (HPLC).

Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography.

Milk fat is a complex natural fat and contains around 400 fatty acids. The objectives of this study were to extract fat from bovine milk using two different methods, including Bligh and Dyer and Mojonnier, and to determine the fatty acid content in the extracted fats using gas chromatography (GC). No differences ( > .

Effect of grazing cows in an intensive silvopastoral system with Leucaena leucocephala on Panela cheese properties: yield, composition, fatty acid profile and sensory acceptability.

Yield, chemical composition, fatty acid profile, and sensory acceptability of Panela cheese produced from cows grazing in an intensive silvopastoral system (ISS) with Leucaena leucocephala and Cynodon nlemfuensis were evaluated and compared with Panela cheese from cows grazing a monoculture system (MS) of C. nlemfuensis only. The experiment lasted for 9 weeks in a tropical area in Mexico using ten crossbred cows (30-90 days of milking) assigned homogenously as five cows in each experimental group.