Document Detail


Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese.
MedLine Citation:
PMID:  15354584     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
In a study of the evolution of conjugated linoleic acid (CLA) during cheese production, the influence of Emmental cheese processing on the CLA content and the CLA isomer composition was evaluated. The use of raw and thermised milk, changes of processing temperature and the effect of propionic acid bacteria (PAB) were investigated. The content of CLA in raw milk was 8.6 +/- 1.9 mg/g fat and in the ripened cheese at 70 d was 8.6 +/- 1.6 mg/g fat, under normal processing conditions. No changes in the CLA content and CLA isomer composition were observed during Emmental cheese manufacturing process. Changes in cooking and moulding temperatures did not influence the CLA content. CLA content of cheese made from microfiltered milk with two different Propionibacterium freudenreichii strains was very close to cheeses made without PAB. CLA levels seem to be stable in this type of dairy product under the conditions examined.
Authors:
Silke Gnädig; Jean-François Chamba; Eric Perreard; Stéphane Chappaz; Jean-Michel Chardigny; Reinart Rickert; Hans Steinhart; Jean-Louis Sébédio
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  The Journal of dairy research     Volume:  71     ISSN:  0022-0299     ISO Abbreviation:  J. Dairy Res.     Publication Date:  2004 Aug 
Date Detail:
Created Date:  2004-09-09     Completed Date:  2004-10-28     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  2985125R     Medline TA:  J Dairy Res     Country:  England    
Other Details:
Languages:  eng     Pagination:  367-71     Citation Subset:  IM    
Affiliation:
INRA, Unité de Nutrition Lipidique, 21068 Dijon cedex, France.
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MeSH Terms
Descriptor/Qualifier:
Animals
Cheese / analysis*,  microbiology
Fermentation
Food Handling / methods*
Hot Temperature
Isomerism
Linoleic Acids, Conjugated / analysis*,  chemistry*
Milk / chemistry
Propionibacterium / metabolism
Temperature
Chemical
Reg. No./Substance:
0/Linoleic Acids, Conjugated

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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