RT info:eu-repo/semantics/article
T1 CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat
A1 Renes Bañuelos, Erica
A1 Gómez-Cortés, P.
A1 Fuente, M. A. de la
A1 Linares, D. M.
A1 Tornadijo Rodríguez, María Eugenia
A1 Fresno Baro, José María
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Autochthonous cultures
K1 Cheese
K1 Conjugated linoleic acid
K1 Fatty acid
K1 Sensory characteristics
K1 Sheep
K1 3309 Tecnología de Los Alimentos
K1 3309.09 Productos lácteos
AB [EN]The influence of the autochthonous CLA-producing Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp. casei SS 1644 strains and the ripening time on the fatty acid (FA) content and sensory characteristics of sheep cheese were investigated. Three cheese types with different cultures and the control cheese were produced in duplicate and ripened for 8 months. 86 individual FA were determined by gas chromatography. Ripening time (2, 90, 180 and 240 days) did not have a significant effect (P >.05) on the FA content. However, the presence of both Lactobacillus CLA-producing strains led to a decrease of the saturated FA content and to 1.30, 1.19 and 1.27 times higher levels of vaccenic acid, CLA and omega-3, respectively, when compared to the control cheese. This combination allowed obtaining sheep milk cheeses with a healthier FA content, without appreciable changes on sensory characteristics. This work could be a promising approach to increase the bioactive fatty acid content of cheeses.
PB Elsevier
SN 0963-9969
LK https://hdl.handle.net/10612/17865
UL https://hdl.handle.net/10612/17865
NO Renes, Gómez-Cortés, de la Fuente, Linares, Tornadijo, & Fresno. (2019). CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat. Food Research International, 116, 819-826. https://doi.org/10.1016/J.FOODRES.2018.09.016
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 18-jun-2024