Thu, Aug-29-02, 13:51
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Senior Member
Posts: 11,512
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Plan: IF +LC
Stats: 287/165/165
BF:
Progress: 100%
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Also, interestingly enough as it relates to the first question asked in this thread, a study in the Journal of American Dieticians Assoc "Major fatty acids and proximate composition of dairy products" found :
Quote:
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No lactose was detected in the ripened cheeses. Mean fatty acid patterns for the different cheeses were not appreciably different from each other. The butyric acid (4:0) in the cheeses showed the greatest sample variation. The cheeses did not contain appreciably different proportions of polyunsaturated fatty acids.
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