Low Melting Fractions of Milk Fat and Lipolysis of Cheddar Cheese

Zusatztext

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

Autorenportrait

I have completed my M.Phil Degree in Dairy Technology from University of Veterinary and Animal Sciences, Lahore, Pakistan under the supervision of Prof. Muhammad Ayaz, Dr.Muhammad Nadeem and Dr. Muhammad Hayat Jaspal. I have passed B.S. Hons. Dairy Technology from University of Veterinary and Animal Sciences, Lahore, Pakistan.

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