<i>Short communication</i>: Chemical composition, fatty acid composition, and sensory characteristics of Chanco cheese from dairy cows supplemented with soybean and hydrogenated vegetable oils
Lipid supplements can be used to alter fatty acid (FA) profiles of dairy products. For Chanco cheese, however, little information is available concerning effects of lipid supplements on sensorial properties. The objective of this study was to examine effects of supplementation of dairy cow diets wit...
| Autores principales: | , , , , |
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| Formato: | Artículo (Article) |
| Idioma: | Inglés (English) |
| Publicado: |
2025
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| Materias: | |
| Acceso en línea: | https://repositorio.uc.cl/handle/11534/101608 |