title: Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
abstract: Cheeses manufactured using traditional lamb rennet paste, lamb rennet paste containing Lactobacillus acidophilus, and lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum were characterized for the lipolytic pattern during ripening. Lipase activity of lamb rennet paste, lamb rennet containing Lb. acidophilus, and lamb rennet containing a mix of bifidobacteria was measured in sheep milk cream substrate. Rennet paste containing probiotics showed a lipase activity 2-fold greater than that displayed by traditional rennet. Total free fatty acid (FFA) in sheep milk cream was lower in lamb rennet paste (981 microg/g of milk cream) than in lamb rennet containing Lb. acidophilus (1,382.4 microg/g of milk cream) and in lamb rennet containing a mix of bifidobacteria (1,227.5 microg/g of milk cream) according to lipase activity of lamb rennet paste. The major increase of FFA in all cheeses occurred during the first 30 d of ripening with the greatest values being observed for C16:0, C18:0 C18:1. At 60 d of ripening all cheeses showed a reduction in the amount of free fatty acids; in particular, total free fatty acids underwent a decrease of more than 30% from 30 to 60 d in cheeses manufactured using traditional lamb rennet paste, whereas the same parameter decreased 10% in cheeses manufactured using lamb rennet paste containing Lb. acidophilus and cheeses manufactured using lamb rennet paste containing a mix of B. lactis and B. longum. Cheese containing Lb. acidophilus was characterized by the greatest levels of total conjugated linoleic acids (CLA) 9-cis, 11-trans CLA and 9-trans, 11-trans CLA, whereas cheese containing bifidobacteria displayed the greatest levels of free linoleic acid. Rennet pastes containing viable cells of Lb. acidophilus and a mix of B. lactis and B. longum were able to influence the amount of FFA and CLA in Pecorino cheese during ripening.
authors.affiliation: Department of Production and Innovation in Mediterranean Agriculture and Food Systems (PrIME), university of Foggia, 71100 Foggia, italy.
authors.forename: A
authors.initials: A
authors.lastname: Santillo
authors.forename: M
authors.initials: M
authors.lastname: Albenzio
authors.forename: M
authors.initials: M
authors.lastname: Quinto
authors.forename: M
authors.initials: M
authors.lastname: Caroprese
authors.forename: R
authors.initials: R
authors.lastname: Marino
authors.forename: A
authors.initials: A
authors.lastname: Sevi
mesh_terms: D000818:Animals; D001644:Bifidobacterium; D002611:Cheese / Q000032:analysis*; D012085:Chymosin / Q000378:metabolism*; D005511:Food Handling / Q000379:methods; D007779:Lactobacillus acidophilus; D019787:Linoleic Acid / Q000032:analysis*; D044243:Linoleic Acids, Conjugated / Q000032:analysis*; D008066:Lipolysis; D008892:Milk / Q000737:chemistry; D025341:Principal Component Analysis; D019936:Probiotics / Q000378:metabolism*; D012756:Sheep
chemical_list: D044243:Linoleic Acids, Conjugated; C025350:rennet; D019787:Linoleic Acid; D012085:Chymosin