Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in pecorino cheese

被引：29
|
作者：
Santillo, A. [1 ]
Albenzio, M. [1 ]
Quinto, M. [2 ]
Caroprese, M. [1 ]
Marino, R. [1 ]
Sevi, A. [1 ]
机构：
[1] Univ Foggia, Dept Prod & Innovat Mediterranean Agr & Food Syst, I-71100 Foggia, Italy
[2] Univ Foggia, Dept Agrenvironm Sci Chem & Plant Protect DiSACD, I-71100 Foggia, Italy
来源：
JOURNAL OF DAIRY SCIENCE | 2009年 / 92卷 / 04期
关键词：
conjugated linoleic acid; rennet paste; probiotic; Pecorino cheese; LACTOBACILLUS-ACIDOPHILUS; FLAVOR COMPOUNDS; CLA CONTENT; MILK; CHROMATOGRAPHY; CULTURES; EWES;
D O I：
10.3168/jds.2008-1598
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Cheeses manufactured using traditional lamb rennet paste, lamb rennet paste containing Lactobacillus acidophilus, and lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum were characterized for the lipolytic pattern during ripening. Lipase activity of lamb rennet paste, lamb rennet containing Lb. acidophilus, and lamb rennet containing a mix of bifidobacteria was measured in sheep milk cream substrate. Rennet paste containing probiotics showed a lipase activity 2-fold greater than that displayed by traditional rennet. Total free fatty acid (FFA) in sheep milk cream was lower in lamb rennet paste (981 mu g/g of milk cream) than in lamb rennet containing Lb. acidophilus (1,382.4 mu g/g of milk cream) and in lamb rennet containing a mix of bifidobacteria (1,227.5 mu g/g of milk cream) according to lipase activity of lamb rennet paste. The major increase of FFA in all cheeses occurred during the first 30 d of ripening with the greatest values being observed for C16:0, C18:0 C18:1. At 60 d of ripening all cheeses showed a reduction in the amount of free fatty acids; in particular, total free fatty acids underwent a decrease of more than 30% from 30 to 60 d in cheeses manufactured using traditional lamb rennet paste, whereas the same parameter decreased 10% in cheeses manufactured using lamb rennet paste containing Lb. acidophilus and cheeses manufactured using lamb rennet paste containing a mix of B. lactis and B. longum. Cheese containing Lb. acidophilus was characterized by the greatest levels of total conjugated linoleic acids (CLA) 9-cis, 11-trans CLA and 9-trans, 11-trans CLA, whereas cheese containing bifidobacteria displayed the greatest levels of free linoleic acid. Rennet pastes containing viable cells of Lb. acidophilus and a mix of B. lactis and B. longum were able to influence the amount of FFA and CLA in Pecorino cheese during ripening.
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收藏
页码：1330 / 1337
页数：8
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