Fatty acids and free amino acid composition of synbiotic goat cheese with free and encapsulated probiotics

Fatty acids and free amino acid composition of synbiotic goat cheese with free and encapsulated probiotics

The aim of this study was to determine the changes in free fatty acids and amino acids during storage of synbiotic microcapsule-added goat cheeses and determine the effect of microencapsulation on these changes during storage. Another objective was also to determine the effects of probiotics and syn...

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Bibliographic Details
Main Authors: Nazan Kavas, Gökhan Kavas, Özer Kınık, Mustafa Ateş, Gülçin Şatır, Muammer Kaplan
Format: Article
Language:English
Published: Croatian Dairy Union 2022-01-01
Series:Mljekarstvo
Subjects:
microencapsulation
symbiotic
goat cheese
fatty acid
amino acid
Online Access:https://hrcak.srce.hr/file/411294
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