Scholarly record
STATISTICAL EVALUATION OF NUTRITIONAL CHARACTERISTICS FOR SEVERAL CHEESE TYPES
Abstract
For a balanced life, milk and dairy products occupy an important place in the gastronomic culture of each country and are highly appreciate for their nutritional values. Cheese, as the most consumed milk ? derived product, it turned out to be a food product rich in nutrients that was the subject of numerous studies because of its contribution to nutrition and health. There are a very large number of cheese types,with different composition, due to many variations in production process, and that's why it is difficult to generalize about their composition. The aim of this study was to evaluate some nutritional characteristics (water content in case of different varieties of cheese, lipid and protidic content). The lipidic content was determinate by Soxhlet extraction method, Kjeldahl method was using to determine protidic content. Moisture content and total dry mater was determinate by drying at the oven. The data were statistically processed using Statistica 10. The results try to reveal the existence of some possible statistically significant differences between varied nutritional characteristics of the analyzed cheese types.
Publication Impact Profile
- Citations
- Scopus - Citation Indexes: 1
- Captures
- Mendeley - Readers: 3
Publication details
References0
Structured references will appear here after the reference import pass. The count is preserved now so the scholarly record is not incomplete.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.