Preparation and properties of probiotic cheese high in conjugated linoleic acid content
The development of probiotic Ras cheese rich in conjugated linoleic acid (CLA) was investigated using probiotic Lactobacillus casei and Lactobacillus acidophilus starters. The cheeses were assessed for composition, proteolysis, fatty acids and fat stability, and microbiology during 3 months of ripen...
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| Veröffentlicht in: | International journal of dairy technology 2011-02, Vol.64 (1), p.64-74 |
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| container_title | International journal of dairy technology |
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| creator | ABD EL-SALAM, M.H HIPPEN, A.R ASSEM, FAIZA M EL-SHAFEI, KAWTHER TAWFIK, N.F EL-AASSAR, M |
| description | The development of probiotic Ras cheese rich in conjugated linoleic acid (CLA) was investigated using probiotic Lactobacillus casei and Lactobacillus acidophilus starters. The cheeses were assessed for composition, proteolysis, fatty acids and fat stability, and microbiology during 3 months of ripening. The cheese made with Lb. casei and Lb. acidophilus retained high counts of the probiotic strains (∼log 8) throughout storage. Ripening changes followed the normal pattern of this type of cheese during ripening. Ras cheese made with Lb. casei and Lb. acidophilus contained the highest CLA content (0.84% after 3 months) as compared to control and cheese fat had acceptable oxidative stability. |
| doi_str_mv | 10.1111/j.1471-0307.2010.00642.x |
| format | Article |
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Ice creams</subject><subject>Oxidative stability</subject><subject>Probiotics</subject><subject>Ras cheese</subject><subject>Ripening indices</subject><subject>Studies</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqNkc1u1DAUhSNEJUrLMxAhIdhkev3vSGxQgVKpBcS0KjvLsZ0ZhzSe2hl1-vZ1SDULFghvbN_7neNrnaIoESxQXifdAlGBKiAgFhhyFYBTvNg9Kw73jef5TDitBBa_XhQvU-oAkCA1OyxufkS30VGPPgylHmy5iWHj4uhdKkM73RofRm9Ks3YuuXLtV-vSD6UJQ7dd6dHZsvdD6F1GtPF2aoxuGI-Lg1b3yb162o-K6y-fr06_Vhffz85PP15UhtYcV5aLNg9oNdGttE0jGGMgLdRoKtaNpaLlzFEiLTaUEiOYbDHGYCkVvDHkqHg3--ZJ77YujerWJ-P6Xg8ubJOSHDEBIHAm3_-TRFwgLDkHmtE3f6Fd2MYh_0NJyjhGvJYZkjNkYkgpulZtor_V8UEhUFM0qlNTAmpKQE3RqD_RqF2Wvn3y18novo16MD7t9ZgIAkCnJz7M3L3v3cN_-6vzT1f5kOXVLPdpdLu9XMffigsimLr5dqZqJPjyp7xUy8y_nvlWB6VXMY90vczGBFBNEANGHgG1qLhc</recordid><startdate>201102</startdate><enddate>201102</enddate><creator>ABD EL-SALAM, M.H</creator><creator>HIPPEN, A.R</creator><creator>ASSEM, FAIZA M</creator><creator>EL-SHAFEI, KAWTHER</creator><creator>TAWFIK, N.F</creator><creator>EL-AASSAR, M</creator><general>Blackwell Publishing Ltd</general><general>Blackwell</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>7QL</scope></search><sort><creationdate>201102</creationdate><title>Preparation and properties of probiotic cheese high in conjugated linoleic acid content</title><author>ABD EL-SALAM, M.H ; HIPPEN, A.R ; ASSEM, FAIZA M ; EL-SHAFEI, KAWTHER ; TAWFIK, N.F ; EL-AASSAR, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4962-d67f307da3af8dbb755508d09107da9bd47f65e438d2c443c758f2220d4476bc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Biological and medical sciences</topic><topic>Cheese</topic><topic>Chemical composition</topic><topic>Conjugated linoleic acid</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lactobacillus acidophilus</topic><topic>Lactobacillus casei</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Oxidative stability</topic><topic>Probiotics</topic><topic>Ras cheese</topic><topic>Ripening indices</topic><topic>Studies</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>ABD EL-SALAM, M.H</creatorcontrib><creatorcontrib>HIPPEN, A.R</creatorcontrib><creatorcontrib>ASSEM, FAIZA M</creatorcontrib><creatorcontrib>EL-SHAFEI, KAWTHER</creatorcontrib><creatorcontrib>TAWFIK, N.F</creatorcontrib><creatorcontrib>EL-AASSAR, M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>ABD EL-SALAM, M.H</au><au>HIPPEN, A.R</au><au>ASSEM, FAIZA M</au><au>EL-SHAFEI, KAWTHER</au><au>TAWFIK, N.F</au><au>EL-AASSAR, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Preparation and properties of probiotic cheese high in conjugated linoleic acid content</atitle><jtitle>International journal of dairy technology</jtitle><date>2011-02</date><risdate>2011</risdate><volume>64</volume><issue>1</issue><spage>64</spage><epage>74</epage><pages>64-74</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>The development of probiotic Ras cheese rich in conjugated linoleic acid (CLA) was investigated using probiotic Lactobacillus casei and Lactobacillus acidophilus starters. 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| identifier | ISSN: 1364-727X |
| ispartof | International journal of dairy technology, 2011-02, Vol.64 (1), p.64-74 |
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| language | eng |
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| source | Wiley-Blackwell Journals |
| subjects | Biological and medical sciences Cheese Chemical composition Conjugated linoleic acid Food industries Food science Fundamental and applied biological sciences. Psychology Lactobacillus acidophilus Lactobacillus casei Milk and cheese industries. Ice creams Oxidative stability Probiotics Ras cheese Ripening indices Studies |
| title | Preparation and properties of probiotic cheese high in conjugated linoleic acid content |
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