Abstract:In this study, we report on the evolution of phospholipid contents and their distribution in cheese and whey, during the production of fresh cheese. We found that the phospholipid content in the total mass of whey and fresh cheese together was greater than the content of phospholipids in the starting milk used to make them. This increase was probably due to bacterial growth during fermentation and the consequent synthesis of phospholipids to generate cell membranes. In the coagulation process, ≈20% of the phos… Show more
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