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

References

• Alosno L, Cuesta EP, Gilliland SE. 2003. Production of free CLA by L. acidophilus and L. casei of human origin. J Dairy Sci. 86:1941–1946.
   PubMedGoogle Scholar
• AOAC. 1997. Association of Official Analytical Chemists, Official Method Ce 2–66, 1–2.
   Google Scholar
• Atasoy AF, Türkoğlu H. 2008. Changes of composition and free fatty acid contents of Urfa cheese (a white-brined Turkish cheese) during ripening: effects of heat treatments and starter cultures. Food Chem. 110:598–604.
   Google Scholar
• Bergamini CV, Hynes ER, Quiberoni A, Suarez VB, Zalazar CA. 2005. Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese. Food Res Inter. 38:597–604.
   Web of Science ®Google Scholar
• Calvo MV, Juarez M, Fontecha J, El-Aasar M, Naguib M, Abd El-Salam MH. 2007. Effect of milk fat replacement with vegetable oils on fatty acids composition and conjugated linoleic acid content of market Egyptian processed cheeses. Egypt J Dairy Sci. 35:97–108.
   Google Scholar
• Coskun H, Ondul E. 2004. Free fatty acid accumulation by mesophilic lactic acid bacteria in cold stored milk. J Microbiol. 2:133–138.
   Google Scholar
• Cruz GA, Buriti ACF, Souza BHC, Faria FAJ, Saad IMS. 2009. Probiotic cheese: health benefits, technologic and stability aspects. Trends Food Sci Tech. 20:344–354.
   Web of Science ®Google Scholar
• Dıraman H. 2004. A study on the determination of cis-trans isomers of fatty acids and conjugated linoleic acid levels in some Turkish dairy products collected from different markets in İzmir by a capillary gas chromatographic method. Gıda. 29 5: 381–389.
   Google Scholar
• Gardiner G, Staton S, Lynch DB, Collins JK, Fitzgerald G, Ross RP. 1999. Evaluation of cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract. J Dairy Sci. 82 7: 1379–1387.
   PubMedGoogle Scholar
• Gomes AMP, Malcata FX. 1999. Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends Food Sci Tech. 10:139–157.
   Web of Science ®Google Scholar
• Heller KJ. 2001. Probiotic bacteria in fermented foods: product characteristics and starter organisms. Am J Clin Nutr. 73 Suppl.: 374–379.
   PubMedGoogle Scholar
• Herzallah SM, Humaid MA, Al-Ismail KM. 2005. Effect of heating and processing methods of milk and dairy products on conjugated linoleic acid and trans fatty acid isomer content. J Dairy Sci. 88:1301–1310.
   PubMed Web of Science ®Google Scholar
• Kasımoğlu A, Göncüoglu M, Akgün S. 2004. Probiotic white cheese with Lactobacillus acidophilus. Int Dairy J. 14:1067–1073.
   Web of Science ®Google Scholar
• Kılıc BG, Kuleaşan H, Eralp İ, Karahan GA. 2009. Manufacture of Turkish Beyaz cheese added with probiotic strains. LWT Food Sci Technol. 42:1003–1008.
   Web of Science ®Google Scholar
• Kurman JA. 1988. Starter with selected intestinal bacteria. Int Dairy Fed Bull. 227:41–55.
   Google Scholar
• Ong L, Shah PN. 2009. Probiotic cheddar cheese: influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. LWT Food Sci Tech. 42:1260–1268.
   Web of Science ®Google Scholar
• Phillips M, Kailasapathy K, Tran L. 2006. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese. Int J Food Microbiol. 108:276–280.
   PubMed Web of Science ®Google Scholar
• Renner E. 1993. Milchpractikum. Giessen, Germany: Justus-Liebig-Universität.
   Google Scholar
• Seckin AK, Gürsoy O, Kinik O, Akbulut N. 2005. Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products. LWT Food Sci Tech. 38:909–915.
   Web of Science ®Google Scholar
• Shah NP. 2007. Functional cultures and health benefits. Int Dairy J. 17 1: 1262–1277.
   Google Scholar
• Sveje M. Probiotic and prebiotics – improving consumer health through food consumption. Nutracoss. 200728–31 September/October.
   Google Scholar
• Yadav H, Jain S, Sinha PR. 2007. Production of FFA and CLA in probiotic dahi containing L. acidophilus and L. casei during fermentation and storage. Int Dairy J. 17:1006–1010.
   Web of Science ®Google Scholar
• Zengin G, Cakmak YS, Guler GO, Oguz E, Aktumsek A, Akın M. 2011. The effect of pasteurization temperature on the CLA content and fatty acid composition of white pickle cheese. Int J Dairy Tech. 64:509–516.
   Google Scholar
• Zhang RH, Mustafa AF, Ng-Kwai-Hang KF, Zhao X. 2006. Effects of freezing on composition and fatty acid profiles of sheep milk and cheese. Small Rum Res. 64:203–210.
   Google Scholar
• Zlatanos S, Laskaridis K. 2009. Variation in the conjugated linoleic acid content of three traditional Greek cheeses during a 1-year period. J Food Qual. 32:84–95.
   Google Scholar
• Zlatanos S, Laskaridis K, Feist C, Sagredos A. 2002. CLA content and fatty acid composition of Greek feta and hard cheeses. Food Chem. 78:471–477.
   Web of Science ®Google Scholar