Stability of a-tocopherol, g-tocopherol and b-carotene….
The objectives of this study were to examine the ripening stability of a-tocopherol, g-tocopherol and b-carotene in pasta-filata cheese in relation to different contents of the respective vitamins in milk, which may occur under realistic production conditions, and to the use of either raw or pasteurised milk.
World wide traditional cheeses: Banned for business?
This paper attempts to give some answers to these questions based on the review of scientific publications and on CoRFiLaC’s research activity during the last two decades.
