Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(2)
Published: Feb. 1, 2025
Several health benefits of conjugated linoleic acid (CLA) have been documented. The present work is aimed to review data on the various factors affecting CLA content in cheese studies accomplished last decade and also indicating that increase levels. depends levels milk, since lipids with are transferred from milk into cheese. Feed types rich α-linolenic acids such as pasture grass, plant oils, cereals oil, or fish oils can affect level milk. In contrast findings previous reviews made decade, which stated were stable during ripening time, reveals certain lactic bacteria, is, probiotic Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus casei, well Bifidobacterium lactis by converting time. These bacteria starters increased 1.19, 1.6, 6.6 times much control Ovine model, Miniature, Cheddar cheese, respectively. Lipid oxidation due like fluorescent light aerobic conditions decrease storage.
Language: Английский