Tunick MH. - 46439 N - Lipid Technology 2015 ; 27(4) : 83-85.

Lipids in cheese

Lipids are present in cheese at levels above 20% and are analyzed by several techniques. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) are used to examine the microstructure, gas chromatography is employed to look at fatty acid composition, and differential scanning calorimetry is utilized to examine the melting profile. Differences resulting from storage, organic feeding regimen, substitution of milk from a different species, and homogenization may be determined.