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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, AntÃ´nio D.S., Benevides, Selene D., Saad, Susana M.I., Buriti, FlÃ¡via C.A., Egito, AntÃ´nio 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), goatsâ 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.Â 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.Â acidophilus were around 7.5logcfugâ»Â¹ 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.