[1] Association of novel SNPs in the candidate genes affecting caprine milk fatty acids related to human health[J]. Meta Gene, 2015, 4:45-56. DOI: 10.1016/j.mgene.2015.01.004.[2] HLA S , BALTHAZAR C F , ESMERINO E A , et al. Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing[J]. Food Research International, 2017, 99(Pt 1):247. DOI: 10.1016/j.foodres.2017.05.018.[3] BATOOL M , NADEEM M , IMRAN M , et al. Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening[J]. Lipids in Health and Disease, 2018, 17(1):79. DOI: 10.1186/s12944-018-0735-3.[4] GIANNOGLOU M , KARRA Z , PLATAKOU E , et al. Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine[J]. Innovative Food Science & Emerging Technologies, 2016:S1466856416301564. DOI: 10.1016/j.ifset.2016.07.024.[5] O'MAHONY J A, AUTY M A E, MCSWEENEY P L H. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions[J]. Journal of Dairy Research, 2005,72(3) : 338-348.DOI: 10.1017/S0022029905001044.[6] EWE J A , LOO S Y . Effect of cream fermentation on microbiological, physicochemical and rheological properties of L. helveticus-butter[J]. Food Chemistry, 2016, 201:29-36. DOI: 10.1016/j.foodchem.2016.01.049.[7] THORNING T K , BERTRAM H C , BONJOUR J P , et al. Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps[J]. The American Journal of Clinical Nutrition, 2017:ajcn151548. DOI: 10.3945/ajcn.116.151548.[8] NILSEN R , STMARK A T , HAUG A , et al. Effect of a high intake of cheese on cholesterol and metabolic syndrome: results of a randomized trial[J]. Food & Nutrition Research, 2015, 59(1):27651. DOI: 10.3402/fnr.v59.27651.[9] HANNING A R , WANG X , HASHEMI Z , et al. Both low- and regular-fat cheeses mediate improved insulin sensitivity and modulate serum phospholipid profiles in insulin resistant rats[J]. The Journal of Nutritional Biochemistry, 2018. DOI: 10.1016/j.jnutbio.2018.10.018.[10] KATSIARI M C, ALICHANIDIS E, VOUTSINAS L P, et al. Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl[J]. International Dairy Journal, 2000, 10(9):635-646. DOI:10.1016/s0958-6946(00)00097-2.[11] ARYEE A N A, SIMPSON B K, CUE R I. Effect of Temperature and Time on the Stability of Salmon Skin Oil During Storage[J]. Journal of the American Oil Chemists Society, 2012, 89(2):287-292. DOI:10.1007/s11746-011-1902-0.[12] SALIH, A.M.,SMITH, et al. Modified extraction 2-thiobarbituric acid methodfor measuring lipid oxidation in poultry[J]. Poultry Science, 1987,66(9),1483-1488. DOI: 10.3382/ps.0661483.[13] 刘瑛, 梁琪, 张炎等. 不同发酵剂对牦牛乳硬质干酪品质的影响[J]. 食品工业科技, 2015,36(21):157-161. DOI: 10.13386/j.issn1002-0306.2015.21.024.[14] 巨玉佳, 梁琪, 张炎等. 电子鼻联合GC-MS分析不同牦牛乳干酪中特征挥发性成分[J]. 食品与机械, 2014,30(4):14-17. DOI: 10.13652/j.issn.1003-5788.2014.04.004.[15] 梁晓琳, 白文娟, 李冠霖, 等. 水牛乳和荷斯坦牛乳切达干酪成熟期间质量特性对比[J]. 中国乳品工业, 2013(9):25-28. DOI: 10.3969/j.issn.1001-2230.2013.09.007.[16] 宋雪梅. 成熟条件对牦牛乳硬质干酪理化性质的影响[J]. 甘肃农业大学学报, 2014(1):140-145. DOI: 10.3969/j.issn.1003-4315.2014.01.025.[17] 钟光辉, 宇向东. 九龙牦牛乳的主要成分测定[J]. 四川草原,1996(4):45-47.[18] 王风梅, 梁琪, 文鹏程等. 两种乳中脂肪球粒径、脂肪酶活性以及游离脂肪酸的比较分析[J]. 食品工业科技,2015,36(19):95-99. DOI: 10.13386/j.issn1002-0306.2015.19.011.[19] AMER B , NEBEL C , BERTRAM H C , et al. Novel method for quantification of individual free fatty acids in milk using an in-solution derivatisation approach and gas chromatography-mass spectrometry[J]. International Dairy Journal, 2013, 32(2):199-203. DOI: 10.1016/j.idairyj.2013.05.016.[20] LAN X, SUN J, YANG Y, et al. Preparation and oxidation stability evaluation of tea polyphenols-loaded inverse micro-emulsion[J]. Journal of Food Science, 2017, 82(5):1247-1253. DOI:10.1111/1750-3841.13689.[21] DORTH K, VIBEKE O, GRITH M, et al. Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere[J]. International Dairy Journal, 2000,10:95-103. DOI: 10.1016/S0958-6946(00)00028-5.[22] ANTONELLI, M. L., CURINI, R., SCRICCIOLO, D., et al. Determination of free fatty acids and lipase activity in milk: quality and storage markers[J]. Talanta, 2002,58:561-568. DOI: 10.1016/S0039-9140(02)00324-7.[23] RAYNAL-L, K., LAGRIFFOUL, G., PACCARD, P., et al. Composition of goat and sheep milk products: An update[J]. Small Ruminant Research, 2008,79:57–72. DOI: 10.1016/j.smallrumres.2008.07.009.[24] SPRONG R C , SCHONEWILLE A J , MEER R V D . Dietary cheese whey protein protects rats against mild dextran sulfate sodium–induced colitis: Role of mucin and microbiota[J]. Journal of Dairy Science, 2010, 93(4):0-1371. 10.3168/jds.2009-2397.[25] GEURTS L , EVERARD A , LE RUYET P , et al. Ripened Dairy Products Differentially Affect Hepatic Lipid Content and Adipose Tissue Oxidative Stress Markers in Obese and Type 2 Diabetic Mice[J]. Journal of Agricultural and Food Chemistry, 2012, 60(8):2063-2068. DOI: 10.1021/jf204916x.[26] ALEXANDER L. 140 Jahre Unternehmensgeschichte von Continental als Motor für moderne Mobilit?t[J]. Food Chemistry, 2017, 237:865-869. DOI: 10.1016/j.foodchem.2017.06.038.[27] SUO H , QIAN Y , FENG X , et al. Free Radical Scavenging Activity and Cytoprotective Effect of Soybean Milk Fermented with Lactobacillus Fermentum Zhao[J]. Journal of Food Biochemistry, 2016, 40(3):10. DOI: 10.1111/jfbc.12223.[28] MOSQUERA M , GIMéNEZ, BEGOA, RAMOS S , et al. Antioxidant, Ace-Inhibitory and Antimicrobial Activities of Peptide Fractions Obtained from Dried Giant Squid Tunics[J]. Journal of Aquatic Food Product Technology, 2014:150706145733008. DOI: 10.1080/10498850.2013.819543. |