Change of fatty acid profile, including conjugated linoleic acid (CLA) content, during refrigerated storage of yogurt made of cow and sheep milk

Serafeimidou, Amalia; Zlatanos, Spiros; Kritikos, George; Tourianis, Alexis

doi:10.1016/j.jfca.2013.02.011

Cited by 72 publications

(70 citation statements)

References 22 publications

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“…The fat contents of all milk samples showed no statistically significant change (P > 0.05) during storage, indicating that there was no significant lipolysis during the storage period. These results agree with a previous report on sheep milk yogurts [21]. Protein content in PM slightly decreased during storage, which was explained by the fact that Serra et al [22] analyzed hydrolization of casein and observed an increase in soluble nitrogen at the end of storage of yogurt, which resulted in a reduction in total protein content.…”

Section: Journal Of Food and Nutrition Researchsupporting

confidence: 92%

Impact of Microfiltration on Particle Size Distribution, Volatile Compounds and Protein Quality of Pasteurized Milk during Shelf Life

Wang¹,

Zheng²,

Liu³

et al. 2015

JFNR

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The effects of microfiltration on particle size, volatiles, protein quality and proximate compositions in pasteurized milk were studied over 7 days at 4°C. Changes in proximate compositions, pH, particle size, amino acids and volatile compounds of microfiltered and pasteurized milk (MPM) and pasteurized milk (PM) were evaluated. The MPM had lower values of proteins and total solids, and possessed higher particle size compared with PM. The D10 and D50 in MPM were individually reduced by 8.3% and 3.1% from day 0 to 7, and there were no differences for the D90. Sixty-one and 65 compounds were identified in the MPM and PM, respectively. The total contents of aliphatic hydrocarbons and alcohols in MPM decreased with storage length, while those of hydrocarbons, ketones, phenols, nitrogenous compounds and sulfide in PM increased with storage time. Other compounds clearly started to increase on day 4 and were reduced markedly by day 7. After 7 days, aliphatic hydrocarbons and alcohols decreased by 21.8% and 47.3% in MPM, while hydrocarbons, ketones and sulfide increased by 57%, 5.4% and 35.4% in PM, respectively. At the same storage time, the hydrocarbons, alcohols, aldehydes, acid and ketones were less in MPM than in PM. MPM had higher EAAI, BV and ePER values. These highlighted that microfiltration changes the compositions of volatiles and improves protein quality and stability during MPM shelf life.

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Section: Journal Of Food and Nutrition Researchsupporting

confidence: 92%

Impact of Microfiltration on Particle Size Distribution, Volatile Compounds and Protein Quality of Pasteurized Milk during Shelf Life

Wang¹,

Zheng²,

Liu³

et al. 2015

JFNR

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“…Only one of the seven starter cultures used by these authors (yoghurt culture ABY-2) caused an increase in CLA content in fermented cream. Changes in CLA content in yoghurts produced from cow's milk and goat milk stored for 14 days at a temperature of 5°C were also demonstrated by Serafeimidou et al (2013). According to their research, after 7 days of storage the yoghurts made of cow's milk were characterised by a higher content of CLA than the products analysed on day 1.…”

Section: Resultsmentioning

confidence: 94%

Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures

Paszczyk¹,

Brandt²,

Łuczyńska³

2016

Czech J. Food Sci.

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Paszczyk B., Brandt W., Łuczyńska J. (2016): Content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in fresh and stored fermented milks produced with selected starter cultures. Czech J. Food Sci., 34: 391-396.The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids were evaluated. The analysed fermented milk drinks were produced by the thermostat method and with three different starter cultures. Analyses were carried out for freshly produced fermented milk drinks and for stored drinks (analyses after 6, 13, and 21 days of storage). The study demonstrated that the type of applied starter culture and storage time affected the content of CLA and of trans isomers of C18:1 acid in fermented milk drinks. Among the starter cultures applied, only the Ceska-star Y508 culture caused a significant increase in CLA content in the stored fermented milk drinks. The mean content of CLA in fresh drinks reached to 3.60 mg/g fat. The significantly higher CLA contents (3.85 and 3.89 mg/g fat) were found in drinks after 6 and 13 days of storage, respectively. The content of trans isomers of C18:1 acid in fresh products was 15.92 mg/g fat. In drinks analysed after 6 days of storage it was 17.14 mg/g fat.

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“…However, from the published results it can be summarized that: (i) The nature of milk can influence either the amount or the type of CLA-isomers in fermented milks. Studies have shown that the CLA content of yogurts from sheep milk is higher than that of yogurts from cow's milk (4.7-7.6 vs. 2.4-4.5 mg/g fat) (87), while the CLA concentrations of Greek yogurts elaborated with milks from cow, sheep and goat varied between 12.8-15.1, 4.1-12.5 and 4.3-9.8 mg CLA/g fat, respectively (92). After 14 days of refrigerated storage at 5°C, the concentration of CLA significantly increased in yogurts from goat milk, but it was significantly reduced in those from cow's milk (87).…”

Section: Cla In Fermented Milksmentioning

confidence: 97%

“…Studies have shown that the CLA content of yogurts from sheep milk is higher than that of yogurts from cow's milk (4.7-7.6 vs. 2.4-4.5 mg/g fat) (87), while the CLA concentrations of Greek yogurts elaborated with milks from cow, sheep and goat varied between 12.8-15.1, 4.1-12.5 and 4.3-9.8 mg CLA/g fat, respectively (92). After 14 days of refrigerated storage at 5°C, the concentration of CLA significantly increased in yogurts from goat milk, but it was significantly reduced in those from cow's milk (87). During the manufacturing of Dahi (fermented product from buffalo milk, similar to yogurt) Yadav et al (91) found a significant increase (about twice) in the amount of CLA, when using L. acidophilus and L. casei as starter cultures.…”

Section: Cla In Fermented Milksmentioning

confidence: 97%

Conjugated Linoleic Acid in Milk and Fermented Milks: Variation and Effects of the Technological Processes

Gutiérrez

2016

Vitae

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Background: Conjugated linoleic acid (CLA) is a generic term used to describe a group of geometric and positional isomers of linoleic acid with a conjugated double bond system. CLA-isomers have been widely studied because of their important biological activity and their protective effects against several diseases, such as obesity, atherosclerosis, chronic inflammatory diseases, and cancer. Consequently, these biomolecules have attracted much attention from the dairy industry, since they are naturally found in ruminants' milk, and because the development of CLA-enriched dairy foods can be a good economic opportunity given the growth of the functional foods market, in which the dairy industry plays an important role. Objectives: This work presents a comprehensive review of the following aspects: (i) The synthesis and concentration of the CLA-isomers in milk, and the main strategies employed to increase their content in a natural manner; (ii) The influence of the main technological treatments applied to milk on the concentration of CLA-isomers; and (iii) The effects of milk fermentation on the content of CLA-isomers, and the challenges of this technological process, which has been though as a promissory alternative to naturally increase the content of CLA in fermented dairy products. Methods: Information available in various databases was reviewed. A total of 103 articles were selected on the basis of their relevance and scientific-technical quality. Results: The CLA concentration in cows' milk normally ranges between 2 and 37 mg/g fat, and is mainly affected by the dietary regime offered to the animals. From the total CLA-isomers, rumenic acid represents between 75 and 90%. The technological processes normally applied to milk (thermal processing, high pressure processing, and fermentation) might cause slight changes on the CLA concentration, but the mechanisms causing these changes have not been still established. The increase in CLA concentration by milk fermentation is strain-dependent, because of the different linoleate isomerase activity of the species. . Conclusions: Although several studies have reported increases in the concentration of CLA in milk and fermented milks in a natural manner, they are fairly moderate, and the obtained levels of CLA are significantly lower than those recommended to achieve therapeutic effects.

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Change of fatty acid profile, including conjugated linoleic acid (CLA) content, during refrigerated storage of yogurt made of cow and sheep milk

Cited by 72 publications

References 22 publications

Impact of Microfiltration on Particle Size Distribution, Volatile Compounds and Protein Quality of Pasteurized Milk during Shelf Life

Impact of Microfiltration on Particle Size Distribution, Volatile Compounds and Protein Quality of Pasteurized Milk during Shelf Life

Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures

Conjugated Linoleic Acid in Milk and Fermented Milks: Variation and Effects of the Technological Processes

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