Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks

► Organic milk positively affected acidification kinetics and Lactobacillus bulgaricus counts. ► Polyunsaturated fatty acids TVA, CLA and ALA were higher in organic fermented milk. ► Bifidobacteria slightly increased CLA in conventional fermented milks during storage. Development of dairy organic pr...

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Veröffentlicht in:	Food chemistry 2012-12, Vol.135 (4), p.2207-2214
Hauptverfasser:	Florence, Ana Carolina R., Béal, Catherine, Silva, Roberta C., Bogsan, Cristina S.B., Pilleggi, Ana Lucia O.S., Gioielli, Luiz Antonio, Oliveira, Maricê N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Bifidobacterium Bifidobacterium - metabolism Biological and medical sciences Cattle Chemical Sciences Conjugated linoleic acid Cultured Milk Products - chemistry Cultured Milk Products - metabolism Cultured Milk Products - microbiology Fatty Acids - analysis Fatty Acids - metabolism Fermentation Fermented milk Food engineering Food industries Food Storage Food, Organic - analysis Food, Organic - microbiology Fundamental and applied biological sciences. Psychology Lactobacillus - metabolism Life Sciences Linoleic Acid - analysis Linoleic Acid - metabolism Linoleic Acids, Conjugated - analysis Linoleic Acids, Conjugated - metabolism Milk and cheese industries. Ice creams Organic milk Other Probiotics - analysis Probiotics - metabolism Stearic Acids - analysis Stearic Acids - metabolism Streptococcus thermophilus - metabolism Trans-octadecenoic acid α-Linolenic acid
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