Inducing Conjugated Linoleic Acid Concentration in Tallaga-Like Cheese by Using Probiotics, Inulin and Lipolysed Milk Containing Safflower Oil as Precursor on Its Quality Characteristics

Abstract

Probiotic functional dairy products are known of their positive impact on overall health. Conjugated linoleic acid (CLA) has a healthy magical effect on human health. So, a new Tallaga-like cheese was prepared by using some probiotic strains and lipolyzed milk with Safflower oil as a source of free linolenic acid as well as with or without inulin as prebiotic and followed its impact on cheese quality characteristics of Tallaga-like cheese stored at 5°C for 28 day. Mixture of equal parts of fresh buffaloe`s and cow`s milk were standardized to 3.60 % fat, pasteurized, cooled to 37°C, salted, mixed well with 0.6% (v/v) lipolyzed milk with Safflower oil, inoculated with probiotic bacteria (Lb. plantarum, Lb. acidophilus, Lb. casei and B. bifidum) and fortified with/without 1.5% inulin to induce CLA formation Results showed that using inulin with 0.6% safflower oil and probiotic bacteria increased significantly the CLA concentration as compared to using probiotics with lipolysed milk only. Addition of different probiotics with inulin increased significantly the titratable acidity, total lactic acid bacteria with higher rheological characteristics and gained higher total acceptability scores. It can be recommended that functional Tallaga-like cheese with more than double CLA, presented in control cheese, can be made with using Lb. plantarum or Lb. acidophilus and 1.5% inulin in the presence of lipolysed milk with safflower oil as a source of free linolenic acid.