Santillo A, Albenzio M, Quinto M, Caroprese M, Marino R, Sevi A
Department of Production and Innovation in Mediterranean Agriculture and Food Systems (PrIME), university of Foggia, 71100 Foggia, italy.
J Dairy Sci. 2009 Apr;92(4):1330-7. doi: 10.3168/jds.2008-1598.
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.
对使用传统羔羊凝乳酶糊、含有嗜酸乳杆菌的羔羊凝乳酶糊以及含有乳酸双歧杆菌和长双歧杆菌混合物的羔羊凝乳酶糊生产的奶酪在成熟过程中的脂解模式进行了表征。在羊奶奶油底物中测量了羔羊凝乳酶糊、含有嗜酸乳杆菌的羔羊凝乳酶以及含有双歧杆菌混合物的羔羊凝乳酶的脂肪酶活性。含有益生菌的凝乳酶糊显示出的脂肪酶活性比传统凝乳酶高2倍。根据羔羊凝乳酶糊的脂肪酶活性，羊奶奶油中的总游离脂肪酸（FFA）在羔羊凝乳酶糊（981微克/克奶油）中低于含有嗜酸乳杆菌的羔羊凝乳酶（1382.4微克/克奶油）和含有双歧杆菌混合物的羔羊凝乳酶（1227.5微克/克奶油）。所有奶酪中FFA的主要增加发生在成熟的前30天，其中C16:0、C18:0、C18:1的含量最高。在成熟60天时，所有奶酪中的游离脂肪酸含量均有所降低；特别是，使用传统羔羊凝乳酶糊生产的奶酪中，总游离脂肪酸在30至60天内减少了30%以上，而使用含有嗜酸乳杆菌的羔羊凝乳酶糊生产的奶酪和使用含有乳酸双歧杆菌和长双歧杆菌混合物的羔羊凝乳酶糊生产的奶酪中，相同参数下降了10%。含有嗜酸乳杆菌的奶酪中总共轭亚油酸（CLA）、9-顺式，11-反式CLA和9-反式，11-反式CLA的含量最高，而含有双歧杆菌的奶酪中游离亚油酸的含量最高。含有嗜酸乳杆菌活细胞以及乳酸双歧杆菌和长双歧杆菌混合物的凝乳酶糊能够在佩科里诺奶酪成熟过程中影响FFA和CLA的含量。
