Starter bacteria as producers of CLA in ripened cheese

Abstract

The profi le of polyunsaturated fatty acids in cheeses obtained through fermentation by lactic acid bacteria Lactobacillus helveticus and Streptococcus thermophilus were evaluated. The milk used to make the cheeses came from cows fed with fl axseed oil and annato. The cheeses presented microbiological and physicchemical quality with in the standards established by the legislation for Staphylococci and Listeria. With maturation, there was a reduction in the coliform values for both treatments. Regarding the counts of lactic acid bacteria, these remained viable until the 30 th day of maturation and the proteolytic bacteria decreased. For antioxidant capacity, the treatment containing the combination of the strains obtained high ABTS values. There was no signifi cant difference between the treatments with respect to the color of the samples. For texture, there was a signifi cant difference for the parameters cohesion and elasticity. No increase in CLA content was observed in the form of its two main isomers, however, the levels of polyunsaturated fatty acids were increased four-fold when compared to milk . The inclusion of the evaluated bacteria was effective because it promoted the development of a product with benefi cial characteristics to the consumer.

Physicochemical characterization, fatty acids profile and lipid quality of Gorgonzola cheeses

“…Fuke et al (2012) found a similar amount of SFA (67.71%) and UFA (32.51%) in milk produced in various regions in the state of Rio Grande do Sul. The predominance of saturated fatty acids in cheeses was also reported by other authors (Oliveira et al, 2009;Pellegrini et al, 2013), and can be considered harmful if consumed in high quantities in diets (Olivo et al, 2021). Oleic (18:1n-9); linoleic (18:2n-6) and alpha-linolenic (18:3n-3) acids are among the polyunsaturated fatty acids (PUFA) present in the Gorgonzola cheese profiles.…”

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

“…During storage, a decrease in a w , in all cheeses, was noted, but these differences were not statistically significant ( p > 0.05). The rapid reduction in a w can be explained by water loss by evaporation and the hydrolysis of proteins to peptides and amino acids and triglycerides to glycerol and fatty acids [ 34 ]. The high a w of cheeses is characteristic of traditional acid-rennet cheeses, and therefore, requires additional protection, where the preservative agent may be lactic acid bacteria in high numbers, as was the case in the present cheese production.…”

“…These characteristics are influenced by the composition of the milk, cheese production and procedures, microorganisms, maturation and moisture, pH, and soluble calcium. Flexibility shows whether the biochemical reactions taking place inside the cheese are not sufficient to modify the final structure, giving more or less flexibility [ 34 ]. The texture parameters changed during the storage of the products, which correlated with the results of other physicochemical analyses.…”