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Volume 90, Issue 7 , Pages 3134-3142 , July 2007

Rennet Paste from Lambs Fed a Milk Substitute Supplemented with Lactobacillus acidophilus: Effects on Lipolysis in Ovine Cheese

A. Santillo
- Department of Production Sciences, Engineering and Economics for Agricultural Systems (PrIME), University of Foggia, Italy
M. Quinto
- Department of Agro-Environmental Science, Chemistry and Plant Protection (Di.S.A.C.D.), University of Foggia, Italy
M. Dentico
- Department of Agro-Environmental Science, Chemistry and Plant Protection (Di.S.A.C.D.), University of Foggia, Italy
A. Muscio
- Department of Production Sciences, Engineering and Economics for Agricultural Systems (PrIME), University of Foggia, Italy
A. Sevi
- Department of Production Sciences, Engineering and Economics for Agricultural Systems (PrIME), University of Foggia, Italy
M. Albenzio
- Department of Production Sciences, Engineering and Economics for Agricultural Systems (PrIME), University of Foggia, Italy
- Corresponding author.

Received 9 February 2007 ,Accepted 27 March 2007.

Principal component analysis of 6 conjugated linoleic acid isomers in the cheese samples analyzed. The first 2 principal components displayed 72.4% of the total variance. Cheese samples were obtained

Principal component analysis of 6 conjugated linoleic acid isomers in the cheese samples analyzed. The first 2 principal components displayed 72.4% of the total variance. Cheese samples were obtained from lambs reared with the following feeding regimens: (■) artificial rearing; (●) mother suckling; and (♦) artificial rearing with Lactobacillus acidophilus supplementation.
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