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
Mohammed Abouelwafa,
H. A. A Ahmed,
M. S El-Safty
et al.
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… Show more
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