Biochemical patterns in ovine cheese: influence of probiotic strains

Journal of Dairy Science
M AlbenzioM Faccia

Abstract

This study was undertaken to evaluate the effect of lamb rennet paste containing probiotic strains on proteolysis, lipolysis, and glycolysis of ovine cheese manufactured with starter cultures. Cheeses included control cheese made with rennet paste, cheese made with rennet paste containing Lactobacillus acidophilus culture (LA-5), and cheese made with rennet paste containing a mix of Bifidobacterium lactis (BB-12) and Bifidobacterium longum (BB-46). Cheeses were sampled at 1, 7, 15, and 30 d of ripening. Starter cultures coupled with probiotics strains contained in rennet paste affected the acidification and coagulation phases leading to the lowest pH in curd and cheese containing probiotics during ripening. As consequence, maturing cheese profiles were different among cheese treatments. Cheeses produced using rennet paste containing probiotics displayed higher percentages of alpha(S1)-I-casein fraction than traditional cheese up to 15 d of ripening. This result could be an outcome of the greater hydrolysis of alpha-casein fraction, attributed to higher activity of the residual chymosin. Further evidence for this trend is available in chromatograms of water-soluble nitrogen fractions, which indicated a more complex profile in ch...Continue Reading

References

Dec 26, 2008·Journal of Dairy Science·M AlbenzioA Sevi

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Citations

Sep 28, 2015·Journal of Dairy Science·M AlbenzioA Sevi
Jun 23, 2012·Journal of Dairy Science·P C B LolloJ Amaya-Farfan
May 10, 2017·Foods·Marzia AlbenzioRosaria Marino
Nov 11, 2015·Foods·Antonella Santillo, Marzia Albenzio
Mar 1, 2017·Comprehensive Reviews in Food Science and Food Safety·C F BalthazarA G Cruz

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