罗马尼亚语
作文(语言)
食品科学
生物技术
化学
生化工程
业务
工程类
生物
哲学
语言学
作者
Katalin Bodor,Ágnes Keresztesi,Ágnes Keresztesi,Ágnes Keresztesi,Ágnes Keresztesi,Ágnes Keresztesi
出处
期刊:Heliyon
[Elsevier]
日期:2024-06-01
卷期号:10 (11): e31513-e31513
标识
DOI:10.1016/j.heliyon.2024.e31513
摘要
The aim of this study was to provide customers with additional information by analyzing and comparing the nutritional data of different dairy product varieties in Romania. Milk is an ideal source of nutrition because it contains a balanced combination of carbohydrates, proteins, fats, minerals, and vitamins. In this study, the nutritional constituents of dairy products from Romania were examined. In total, the nutritional characteristics of 143 dairy products: milk (N-42), sour cream (N-37), cheese (N-40) and butter (N-24) (energetic value, fat content, fat of which saturated fatty acids, carbohydrates, sugar, proteins, salt, calcium) were collected from the market and statistically analyzed. The average energy values of the studied dairy products were 188/261 kJ/100 ml for milk, 610/739/1091 kJ/100 g for sour cream, 2359/3022 kJ/100 g for butter and 1306 kJ/100 g for cheese. The fat concentration of the studied products was standardized. Based on the cluster analysis, some products whose characteristics differed significantly included Gordon milk (1.5%, 3.5%), Keresztúri and Szépvízi cheese.
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