Preparation and properties of probiotic cheese high in conjugated linoleic acid content

Authors

M. H. Abd El-Salam, South Dakota State University
A. R. Hippen
F. M. Assem
K. El-Shafei

Divisions

Research,Outreach

Document Type

Article

Publication Date

2011

Journal

International Journal of Dairy Technology

Volume

1

Issue

64

Language

en

Abstract

The development of probiotic Ras cheese rich in conjugated linoleic acid (CLA) was investigated using probiotic Lactobacillus casei and Lactobacillus acidophilus starters. The cheeses were assessed for composition, proteolysis, fatty acids and fat stability, and microbiology during 3 months of ripening. The cheese made with Lb. casei and Lb. acidophilus retained high counts of the probiotic strains (∼log 8) throughout storage. Ripening changes followed the normal pattern of this type of cheese during ripening. Ras cheese made with Lb. casei and Lb. acidophilus contained the highest CLA content (0.84% after 3 months) as compared to control and cheese fat had acceptable oxidative stability.

Recommended Citation

Abd El-Salam, M. H.; Hippen, A. R.; Assem, F. M.; and El-Shafei, K., "Preparation and properties of probiotic cheese high in conjugated linoleic acid content" (2011). Dairy Science Publication Database. 1111.
https://openprairie.sdstate.edu/dairy_pubdb/1111