The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese


Gursoy O., Seckin A. K. , Kinik O. , Karaman A. D.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.63, no.5, pp.610-615, 2012 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 63 Issue: 5
  • Publication Date: 2012
  • Doi Number: 10.3109/09637486.2011.643295
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Page Numbers: pp.610-615
  • Keywords: conjugated linoleic acid, fatty acid composition, probiotic white cheese, LACTOBACILLUS-ACIDOPHILUS, CHEDDAR CHEESE, SURVIVAL, CASEI, MILK

Abstract

Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed.