CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

Renes, Erica; Gómez‐Cortés, Pilar; Fuente, Miguel Ángel de la; Linares, Daniel M.; Tornadijo, M.E.; Fresno, J.M.

doi:10.1016/j.foodres.2018.09.016

Cited by 17 publications

(13 citation statements)

References 33 publications

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“…Nudda et al (2005), after examining a large number of milk and cheese samples, observed that the CLA levels in cheese reflect the composition of the raw milk used. Renes et al (2019) indicated that this could be because the cheese matrix provides stability to the bioactive fatty acids, perhaps preventing oxidation of these compounds during ripening.…”

Section: Cheese Fatty Acid Profilementioning

confidence: 99%

“…Lin et al (1999) recorded the highest CLA levels in Cheddar cheese after 3 mo of ripening, and Buccioni et al (2010) reported that the total CLA content in Pecorino cheese increased by more than 10% during ripening. In a recent study (Renes et al, 2019), the presence of Lactobacillus plantarum and Lactobacillus casei ssp. casei CLA-producing strains led to a decrease in SFA content and to higher levels of VA, CLA, and n-3 (omega-3) fatty acids, compared with control cheese.…”

Section: Introductionmentioning

confidence: 96%

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Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat

Renes

Gómez‐Cortés

Fuente

et al. 2020

Journal of Dairy Science

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The high nutritional value of sheep milk can be advantageous in the manufacture of cheese, and fat plays an important role in sheep cheese properties. The aim of this study was to investigate the effect of feeding common hay or silage diets used in commercial farms on the nutritional value of sheep cheese fat. We also monitored the effect of cheese ripening period on the fatty acid profile. Cheeses were produced from milk of sheep fed hay and silage diets from 8 farms, on 4 separate occasions (February, May, August, and November) over a 1-yr period. Eighty-four individual fatty acids were determined and identified by gas chromatography. Ripening time (100 and 180 d) significantly reduced moisture, acidity, and water activity of cheeses but did not affect the fatty acid content. However, hay feeding, compared with silage feeding, led to cheeses with 1.5-and 1.3-fold higher contents of vaccenic acid and conjugated linoleic acid, without detrimental changes in saturated and n-3 (omega-3) fatty acid composition. Hay forages could be a low-cost alternative for producing cheese with a fatty acid profile suitable for human health, which is an aspect of great interest to the food industry.

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Section: Cheese Fatty Acid Profilementioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat

Renes

Gómez‐Cortés

Fuente

et al. 2020

Journal of Dairy Science

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“…brevis and Weissella hellenica from selected Japanese fermented foods (Barla et al ., ). In addition, conjugated linolenic acid (CLNA) and conjugated linoleic acid (CLA) are among the fatty acids currently investigated from LAB strains in the production of functional beverages and food products (Renes et al ., ). Organic acids, carotenoids, glutathione and β‐glucan are among the yeast metabolites explored hitherto, and found to possess antioxidant properties (Balasubramanian & Ragunathan, ).…”

Section: Selection Of Starter Cultures Adjuncts and Microbial Communmentioning

confidence: 97%

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

Ashaolu

2019

Int J of Food Sci Tech

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Fermentation has been employed as a traditional means of improving the shelf life and nutritional contents of foods, thus making fermented foods and beverages functional and therapeutic. Lactic acid bacteria (LAB) plays a major role in determining the health benefits of fermented milk and related products. This review takes into cognizance numerous investigations reporting certain microbial strains and mixes to contribute safety, quality, stability, health and organoleptic properties to fermented foods, due to increased consumers' awareness of food products with health claims. A look was taken at selection criteria for the ideal fermentative microbial species and strains, their usefulness and prospective 'OMICS'based approaches to elucidating fermentative complex communities in relation to their effects on fermented food products. Moreover, recommendations were given for improved fermentation of beverages and functional foods. It is projected that fermented foods and beverages will continually be a paramount in the global food and emerging functional food market.

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“…It comes in a wide range of flavours, textures, and is primarily made from cow milk. Other milk types that have been used include those from buffalo (Bontempo et al, 2019;Da Silva et al, 2019), goats (Darnay et al, 2019;Leclercq-Perlat et al, 2019) and sheep ( Cipolat-Gotet et al, 2016;Derar and El Zubeir, 2014;Nguyen et al, 2019;Renes et al, 2019;). However, due to the high fat content of foods of animal origin and the consumers' awareness of the relationship between diet and health, there is a growing demand for vegetable milk such as soymilk with lower fat content.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and sensory properties of soy-tiger nut cheese

et al. 2019

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Soy-cheese was produced from blends of soymilk and tiger nut milk at varying proportions of 100:0, 95:5, 90:10, 85:5, 80:20 and 75:25 respectively. The proximate, mineral and sensory properties of the cheese samples were evaluated. Cheese yield and protein content significantly reduced with increase in tiger nut milk addition. The protein content of the soy-tiger nut cheese blends decreased from 19.04% to 13.25%, while fat contents increased from 7% to 9.14%. Calcium (126.42-189.80 mg/kg) and potassium (145.27-194.33 mg/kg) are the major minerals in the cheese samples, while the iron content was substantially low (11.03-14.67 mg/kg). Phytate and trypsin inhibitor contents of the cheese samples significantly reduced with increasing levels of tiger-nut, suggesting improvement in digestibility. Cheese produced from 95% soy milk and 5% tiger-nut milk had the highest rating in all sensory parameters. This study demonstrated the possibility of utilizing blends of soymilk and tiger-nut milk in cheese production with comparable nutritional and sensory quality to the common 100% soy cheese. Furthermore, producing soy-cheese from soymilk and tiger nut milk blend may be a promising means of value addition to further promote utilisation of tiger-nut milk beyond traditional usage.

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CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

Cited by 17 publications

References 33 publications

Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat

Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

Chemical composition and sensory properties of soy-tiger nut cheese

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