Conjugated linoleic acid in cheese: A review of the factors affecting its presence

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

Exploring the probiotic and prebiotic dynamics of cheese: An updated review

Annals of Phytomedicine An International Journal, Journal Year: 2024, Volume and Issue: 13(1)

Published: July 1, 2024

In recent years, the inoculation of different probiotic cultures along with suitable prebiotics into various fermented dairy products has significantly increased in popularity within food industry.Consumers, who value distinct tastes and characteristics regional flavors, have been driving force behind this trend.The growing interest stems from a shared desire to improve human nutrition, promote better health, enhance sensory experience products.Probiotic microorganisms present cheese confer numerous benefits, including protection against harmful gut pathogens, alleviation specific types diarrhea, reduction high-risk infant discomfort, while act as essential nourishment for probiotics, facilitating their growth activity gastrointestinal tract.The synergistic effects probiotics are pivotal modulating microbiota composition, enhancing immune function, improving nutrient absorption, mitigating disorders, underscoring combined role promoting health overall well-being.Understanding harnessing symbiotic relationship crucial developing innovative that cater consumer preferences provide tangible benefits.This review focuses on selection, addition, functionality aspects cheese, which contribute creating wholesome functional product.

Language: Английский

Use of Mucilage from Opuntia ficus-indica in the Manufacture of Probiotic Cream Cheese

Processes, Journal Year: 2024, Volume and Issue: 12(10), P. 2289 - 2289

Published: Oct. 18, 2024

Cream cheese is a type of fresh with thin consistency great potential for adding probiotics. However, artificial thickeners have been used in its production, decreasing consumer satisfaction. This study suggests natural mucilage, specifically from the Cactaceae Opuntia ficus-indica, as replacement due to thick gelatinous properties. evaluated different cream formulations by varying concentrations ficus-indica mucilage and probiotic Lactobacillus acidophilus (L. acidophilus). Four were created: formulation C (control, without mucilage), F1 (containing 1 mL/kg F2 (2 mL/kg), F3 (3 mucilage). The physicochemical characteristics (pH, 4.90–5.57; 0.15–0.20% acidity; 1.78–2.42% protein; 29.98–30.88% fat; 38.27–41.63% moisture; 1.25–1.63% ash) microbiological analysis met quality standards required Brazilian legislation, showed potential, L. counts above 108 CFU/mL within four weeks storage. Regarding sensory evaluation, texture received one highest scores (7.89), followed aroma (7.11). Therefore, has proven be viable alternative replace cheese, making it an excellent option supplementation.

Language: Английский