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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 5
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Food composition and analysis

The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese

Oguz GursoyFood Engineering Department, Faculty of Engineering, Pamukkale University, Denizli, Turkey
,
A. Kemal SeckinFood Engineering Department, Faculty of Engineering, Celal Bayar University, Manisa, TurkeyCorrespondence[email protected]
,
Ozer KinikDepartment of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey
&
Ayşe Demet KaramanDepartment of Food Engineering, Faculty of Agriculture, Adnan Menderes University, Aydin, Turkey
Pages 610-615 | Published online: 14 Dec 2011

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Jin Yue, Yuanrong Zheng, Zhenmin Liu & Yun Deng. (2016) Effects of Microfiltration and Storage Time on Cholesterol, Cis-9, Trans-11 and Trans-10, Cis-12 Conjugated Linoleic Acid Levels, and Fatty Acid Compositions in Pasteurized Milk. International Journal of Food Properties 19:1, pages 13-24.
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Oguz Gursoy, Ramazan Gokce, Ahmet Hilmi Con & Ozer Kinik. (2014) Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese. International Journal of Food Sciences and Nutrition 65:7, pages 816-820.
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Articles from other publishers (11)

Özge GÖKÇE, Damla BAYANA, Ahmet KÜÇÜKÇETİN & Oğuz GÜRSOY. (2022) Geleneksel Yöntem ile Üretilen Adıyaman Peynirinin Bazı Fizikokimyasal, Tekstürel ve Mikrobiyolojik ÖzellikleriSome Physicochemical, Textural and Microbiological Properties of Adıyaman Cheese Produced by Traditional Method. Akademik Gıda 20:4, pages 374-385.
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Haoming Wu, Yang Wang, Xinyu Hao, Lu Meng, Huiying Li, Mingxuan Cheng, Nan Zheng & Jiaqi Wang. (2022) Effect of TBC of raw milk and thermal treatment intensity on endotoxin contents of milk products. Food Research International 152, pages 110816.
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Giuliana Garofalo, Gabriele Busetta, Giuseppe Maniaci, Maria Teresa Sardina, Baldassare Portolano, Natale Badalamenti, Antonella Maggio, Maurizio Bruno, Raimondo Gaglio & Luca Settanni. (2021) Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese. Foods 11:1, pages 25.
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Rounak Chourasia, Md Minhajul Abedin, Loreni Chiring Phukon, Dinabandhu Sahoo, Sudhir P. Singh & Amit Kumar Rai. (2020) Biotechnological approaches for the production of designer cheese with improved functionality. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 960-979.
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Mahdieh Iranmanesh. 2021. Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health. Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health 257 281 .
N. Suárez, S. Weckx, C. Minahk, E.M. Hebert & L. Saavedra. (2020) Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses. International Journal of Food Microbiology 335, pages 108894.
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Maria Barbara Pisano, Antonella Rosa, Danilo Putzu, Flaminia Cesare Marincola, Valentina Mossa, Silvia Viale, Maria Elisabetta Fadda & Sofia Cosentino. (2020) Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese. Frontiers in Microbiology 11.
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Bo Yang, He Gao, Catherine Stanton, R. Paul Ross, Hao Zhang, Yong Q. Chen, Haiqin Chen & Wei Chen. (2017) Bacterial conjugated linoleic acid production and their applications. Progress in Lipid Research 68, pages 26-36.
Crossref
José C. Andrade, Teresa A.P. Rocha-Santos, Armando C. Duarte, Ana M. Gomes & Ana C. Freitas. 2017. Food Bioconversion. Food Bioconversion 127 178 .
C. P. Vieira, T. S. Álvares, L. S. Gomes, A. G. Torres, V. M. F. Paschoalin & C. A. Conte-Junior. (2015) Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage. PLOS ONE 10:10, pages e0139910.
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A.C. Freitas, J.C. Andrade, T.A.P. Rocha-Santos, A.C. Duarte & A.M. Gomes. 2013. Handbook of cheese in health. Handbook of cheese in health 733 750 .

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