CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Influence of bacteria used as adjunct cultura and suflower oil addition on conjugated linoleic acid content in buffalo cheese.
CARINA P. VAN NIEUWENHOVE,; RUBÉN OLISZEWSKI; SILVIA N. GONZÁLEZ; ADRIANA PÉREZ CHAIA
FOOD RESEARCH INTERNATIONAL
Año: 2006 vol. 40
The influence of bacteria and sunflower oil addition on conjugated linoleic acid content (CLA) in buffalo cheese was determined. Fresh and short-ripened cheeses were manufactured using the same starter culture and four different adjunct strains previously selected by their CLA production rate. Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus thermophilus were individually used as adjunct culture. Sunflower oil (SO) was added to obtain a final concentration of 200 µg/ml of linoleic acid. CLA levels in cheese were higher than raw milk, especially after ripening time. SO supplementation increase CLA concentrations in fresh cheeses, except in those manufactured with S. thermophilus as adjunct culture. Both, ripening and SO supplementation showed a positive influence on CLA concentration. Similar texture, acidity and colour were determined in cheeses with or without SO supplementation. Buffalo cheeses manufactured with appropriate adjunct cultures may be a natural source of CLA for human consumption.