Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fatty acid profile and mineral content as well as antioxidant properties of industrially produced reduced-fat white cheese.

中文翻译：

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在盐水和真空中熟化对减脂白奶酪的蛋白质、脂肪酸和矿物质成分以及抗氧化潜力的影响。

许多因素会影响低脂白奶酪的成熟。本研究的目的是调查成熟环境（盐水或不含盐水的真空塑料袋）对工业生产的低脂白奶酪的化学成分、蛋白质、脂肪酸谱和矿物质含量以及抗氧化性能的影响。