Journal of Dairy Science
Volume 92, Issue 4 , Pages 1330-1337 , April 2009

Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese

  • A. Santillo

      Affiliations

    • Department of Production and Innovation in Mediterranean Agriculture and Food Systems (PrIME),University of Foggia, 71100 Foggia, Italy
    • ,
  • M. Albenzio

      Affiliations

    • Department of Production and Innovation in Mediterranean Agriculture and Food Systems (PrIME),University of Foggia, 71100 Foggia, Italy
    • Corresponding Author InformationCorresponding author.
    • ,
  • M. Quinto

      Affiliations

    • Department of Agro-Environmental Science, Chemistry and Plant Protection (Di.S.A.C.D.), University of Foggia, 71100 Foggia, Italy
    • ,
  • M. Caroprese

      Affiliations

    • Department of Production and Innovation in Mediterranean Agriculture and Food Systems (PrIME),University of Foggia, 71100 Foggia, Italy
    • ,
  • R. Marino

      Affiliations

    • Department of Production and Innovation in Mediterranean Agriculture and Food Systems (PrIME),University of Foggia, 71100 Foggia, Italy
    • ,
  • A. Sevi

      Affiliations

    • Department of Production and Innovation in Mediterranean Agriculture and Food Systems (PrIME),University of Foggia, 71100 Foggia, Italy

Received 31 July 2008 ,Accepted 19 November 2008.

  • Image Result

    Principal component analysis of the FFA and CLA isomers in the sheep milk cream incubated with different rennet paste: ● RP, traditional lamb rennet paste, ■ RPL, lamb rennet paste containing Lb. acid

    Principal component analysis of the FFA and CLA isomers in the sheep milk cream incubated with different rennet paste: ● RP, traditional lamb rennet paste, ■ RPL, lamb rennet paste containing Lb. acidophilus; ♦ RPB, lamb rennet paste containing B. lactis and B. longum. c=cis; t=trans.

  • Image Result
    Principal component analysis of the FFA and CLA isomers of Pecorino cheese manufactured with different rennet paste: ● RP-CH, cheese manufactured using traditional lamb rennet paste; ■ RPL-CH, cheese

    Principal component analysis of the FFA and CLA isomers of Pecorino cheese manufactured with different rennet paste: ● RP-CH, cheese manufactured using traditional lamb rennet paste; ■ RPL-CH, cheese manufactured using lamb rennet paste containing Lb. acidophilus; ♦ RPB-CH, cheese manufactured using lamb rennet paste containing B. lactis and B. longum. c=cis; t=trans.

PII: S0022-0302(09)70444-8

doi: 10.3168/jds.2008-1598

Journal of Dairy Science
Volume 92, Issue 4 , Pages 1330-1337 , April 2009

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