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dc.contributor.authorRenes, Erica
dc.contributor.authorGomez-Cortés, Pilar
dc.contributor.authorde la Fuente, Miguel Ángel
dc.contributor.authorLinares, Daniel M.
dc.contributor.authorTornadijo, María E.
dc.contributor.authorFresno, José M.
dc.date.accessioned2019-08-16T14:06:47Z
dc.date.available2019-08-16T14:06:47Z
dc.date.issued2018-09-10
dc.identifier.citationRenes, E., Gómez-Cortés, P., de la Fuente, M., Linares, D., Tornadijo, M. and Fresno, J. (2019). CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat. Food Research International, 116, 819-826. doi:https://doi.org/10.1016/j.foodres.2018.09.016en_US
dc.identifier.urihttp://hdl.handle.net/11019/1756
dc.descriptionpeer-revieweden_US
dc.description.abstractThe influence of the autochthonous CLA-producing Lactobacillus plantarum TAUL 1588 and Lactobacillus casei subsp. casei SS 1644 strains and the ripening time on the fatty acid (FA) content and sensory characteristics of sheep cheese were investigated. Three cheese types with different cultures and the control cheese were produced in duplicate and ripened for 8 months. 86 individual FA were determined by gas chromatography. Ripening time (2, 90, 180 and 240 days) did not have a significant effect (P > .05) on the FA content. However, the presence of both Lactobacillus CLA-producing strains led to a decrease of the saturated FA content and to 1.30, 1.19 and 1.27 times higher levels of vaccenic acid, CLA and omega-3, respectively, when compared to the control cheese. This combination allowed obtaining sheep milk cheeses with a healthier FA content, without appreciable changes on sensory characteristics. This work could be a promising approach to increase the bioactive fatty acid content of cheeses.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesFood Research International;Vol. 116
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectAutochthonous culturesen_US
dc.subjectCheeseen_US
dc.subjectConjugated linoleic aciden_US
dc.subjectFatty aciden_US
dc.subjectSensory characteristicsen_US
dc.subjectSheepen_US
dc.titleCLA-producing adjunct cultures improve the nutritional value of sheep cheese faten_US
dc.typeArticleen_US
dc.embargo.terms2019-09-10en_US
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2018.09.016
dc.contributor.sponsorUniversity of Leónen_US
dc.contributor.sponsorJuan de la Cierva research contracten_US


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