Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese
Débora A. F. V. A. Bezerra,
Karoline M. S. Souza,
Danielle C. Sales
et al.
Abstract:The present study aimed to investigate the influence of ripening on the physicochemical, microbiological aspects, and fatty acid profile of Artisanal Coalho Cheeses and to detect if there are peptides with bioactive potential in their composition. Artisanal Coalho Cheese samples were kindly provided by a dairy farm located in Brazil in the Rio Grande do Norte state. A completely randomized design was adopted, with four maturation periods (0, 30, 45, and 60 days). Physicochemical traits (pH, total solids, moist… Show more
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