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Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

dos Santos, Karina M.O., Bomfim, Marco A.D., Vieira, Antônio D.S., Benevides, Selene D., Saad, Susana M.I., Buriti, Flávia C.A., Egito, Antônio S.
International dairy journal 2012 v.24 no.2 pp. 107-112
viability, soybean oil, goats, cheeses, isomers, milk, probiotics, conjugated linoleic acid, Lactobacillus acidophilus
To obtain a probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid (CLA), goats’ diet was supplemented with soybean oil to produce CLA-enhanced milk, and Lactobacillus acidophilus La5 was incorporated into cheeses. CLA concentration and probiotic viability were evaluated during 60 days. Four pilot-scale cheese-making trials were manufactured, in triplicates. Cheeses T1 and T2 were produced with control milk, and T3 and T4 with CLA-enhanced milk. L. acidophilus was added to cheeses T2 and T4 during processing. The CLA content (isomer C18:2 cis-9, trans-11) in T3 and T4 was 246% to 291% higher than in T1 and T2 (P<0.01). Populations of L. acidophilus were around 7.5logcfug⁻¹ in T2 and T4 during the study, and the highest CLA content in T4 did not influence the probiotic viability (P>0.01). The CLA-enriched probiotic caprine Coalho cheese obtained is proposed as a vehicle for beneficial microorganisms and fatty acids.