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dc.contributor.author
Perotti, Maria Cristina
dc.contributor.author
Wolf, Irma Veronica
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Addis, Margherita
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Comunian, Roberta
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Paba, Antonio
dc.contributor.author
Meinardi, Carlos Alberto
dc.date.available
2016-12-29T15:09:02Z
dc.date.issued
2014-02
dc.identifier.citation
Perotti, Maria Cristina; Wolf, Irma Veronica; Addis, Margherita; Comunian, Roberta; Paba, Antonio; et al.; Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese; Edp Sciences; Dairy Science & Technology; 94; 3; 2-2014; 255-267
dc.identifier.issn
1958-5586
dc.identifier.uri
http://hdl.handle.net/11336/10588
dc.description.abstract
The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefits of these products can be enhanced by adding probiotic cultures. In the present study, the survival of a mix of probiotic microorganisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis Bb12) in a semi-hard ovine cheese, manufactured with a technology previously developed in our institute was evaluated. Besides, the effect of its incorporation on the chemical composition and ripening parameters of cheeses, including the fatty acid composition and CLA production, was investigated. Experimental cheeses made with Bb12 and La-5 retained counts of the probiotic strains at the required therapeutic level (107 CFU g−1 ). No significant differences were detected between experimental and control cheeses with respect to the different parameters evaluated: gross composition, nitrogen fractions, lipolysis, fatty acids profiles of cheese fat including CLA, and volatile fraction. Results demonstrated that the ovine cheese matrix seems to be suitable for delivery of probiotic microorganisms.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Edp Sciences
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Ovine Cheese
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Probiotic Bacteria
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Proteolysis
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Lipolysis
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Cla
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Volatile Compounds
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-11-23T20:15:05Z
dc.journal.volume
94
dc.journal.number
3
dc.journal.pagination
255-267
dc.journal.pais
Francia
dc.journal.ciudad
Paris
dc.description.fil
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
dc.description.fil
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial; Argentina
dc.description.fil
Fil: Addis, Margherita. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; Italia
dc.description.fil
Fil: Comunian, Roberta. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; Italia
dc.description.fil
Fil: Paba, Antonio. AGRIS Sardegna. Dipartamento per la ricerca nelle produzioni animali (DIRPA), Sardegna; Italia
dc.description.fil
Fil: Meinardi, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
dc.journal.title
Dairy Science & Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13594-013-0158-x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs13594-013-0158-x
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