Low Melting Fractions of Milk Fat and Lipolysis of Cheddar Cheese - Ahmad, Shakeel;Nadeem, Muhammad
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Fatty acid composition of milk fat is characterized with higher proportions of saturated fatty acids. The increased knowledge of nutrition related to health disparities associated with high intake of saturated fatty acids have led to a considerable decline in the dairy products. Fractionation of milk fat at low temperature provides a unique benefit of enhancing the healthful unsaturated fatty acids in a more natural way. The suitability of low melting fractions of milk fat in a cheddar cheese has not been studied before

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Produktbeschreibung
Fatty acid composition of milk fat is characterized with higher proportions of saturated fatty acids. The increased knowledge of nutrition related to health disparities associated with high intake of saturated fatty acids have led to a considerable decline in the dairy products. Fractionation of milk fat at low temperature provides a unique benefit of enhancing the healthful unsaturated fatty acids in a more natural way. The suitability of low melting fractions of milk fat in a cheddar cheese has not been studied before
Autorenporträt
Dr. Shakeel Ahmad got his PhD degree in Poultry Science in 2010 from University of Agriculture, Faisalabad, Pakistan. At present, he is serving as Assistant Professor of Poultry Science at The Islamia University of Bahawalpur. He is an active researcher in the field of poultry science and a well-known consultant in the poultry industry of Pakistan.