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Journal of Dairy Science Vol. 65 No. 4 521-530
© 1982 by American Dairy Science Association ®
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Effect of Fermentation on Milk Fat of Swedish Fermented Milk Products

Livia Alm

Mjölkcentralen Aria, S-105 46 Stockholm, Sweden

ABSTRACT

Triglycerides and free fatty acids were determined in milk and fermented milk products. Differences between un-fermented and fermented milk products were small for the relative composition of fat (mono-, di-, and triglycerides, free fatty acids, and steroids) and for the fatty acid profile following hydrolysis.






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Copyright © 1982 by the American Dairy Science Association ®.