| Biochemical patterns in ovine cheese: influence of probiotic strains. | |
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MedLine Citation:
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PMID: 20655416 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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This study was undertaken to evaluate the effect of lamb rennet paste containing probiotic strains on proteolysis, lipolysis, and glycolysis of ovine cheese manufactured with starter cultures. Cheeses included control cheese made with rennet paste, cheese made with rennet paste containing Lactobacillus acidophilus culture (LA-5), and cheese made with rennet paste containing a mix of Bifidobacterium lactis (BB-12) and Bifidobacterium longum (BB-46). Cheeses were sampled at 1, 7, 15, and 30 d of ripening. Starter cultures coupled with probiotics strains contained in rennet paste affected the acidification and coagulation phases leading to the lowest pH in curd and cheese containing probiotics during ripening. As consequence, maturing cheese profiles were different among cheese treatments. Cheeses produced using rennet paste containing probiotics displayed higher percentages of alpha(S1)-I-casein fraction than traditional cheese up to 15 d of ripening. This result could be an outcome of the greater hydrolysis of alpha-casein fraction, attributed to higher activity of the residual chymosin. Further evidence for this trend is available in chromatograms of water-soluble nitrogen fractions, which indicated a more complex profile in cheeses made using lamb paste containing probiotics versus traditional cheese. Differences can be observed for the peaks eluted in the highly hydrophobic zone being higher in cheeses containing probiotics. The proteolytic activity of probiotic bacteria led to increased accumulation of free amino acids. Their concentrations in cheese made with rennet paste containing Lb. acidophilus culture and cheese made with rennet paste containing a mix of B. lactis and B. longum were approximately 2.5 and 3.0 times higher, respectively, than in traditional cheese. Principal component analysis showed a more intense lipolysis in terms of both free fatty acids and conjugated linoleic acid content in probiotic cheeses; in particular, the lipolytic pattern of cheeses containing Lb. acidophilus is distinguished from the other cheeses on the basis of highest content of health-promoting molecules. The metabolic activity of the cheese microflora was also monitored by measuring acetic, lactic, and citric acids during cheese ripening. Cheese acceptability was expressed for color, smell, taste, and texture perceived during cheese consumption. Use of probiotics in trial cheeses did not adversely affect preference or acceptability; in fact, panelists scored probiotic cheeses higher in preference over traditional cheese, albeit not significantly. |
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Authors:
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M Albenzio; A Santillo; M Caroprese; R Marino; A Trani; M Faccia |
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Publication Detail:
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Type: Evaluation Studies; Journal Article |
Journal Detail:
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Title: Journal of dairy science Volume: 93 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2010 Aug |
Date Detail:
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Created Date: 2010-07-26 Completed Date: 2010-11-10 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 3487-96 Citation Subset: IM |
Copyright Information:
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Copyright (c) 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
Affiliation:
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Department of Production Sciences, Engineering, and Economics for Agricultural Systems PrIME, University of Foggia, Foggia 71100, Italy. m.albenzio@unifg.it |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Animals Bifidobacterium / classification, metabolism Cheese / analysis*, microbiology Chymosin / metabolism* Food Handling / methods Food Microbiology Glycolysis* Lactobacillus acidophilus / metabolism Lipolysis* Milk Proteins / metabolism* Probiotics / metabolism* Sheep |
| Chemical | |
Reg. No./Substance:
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0/Milk Proteins; 9042-08-4/rennet; EC 3.4.23.4/Chymosin |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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