Chemical , physical and sensory properties of some dairy products enriched with conjugated linoleic acid /
الصفات الكيميائية و الطبيعية و الحسيه لبعض المنتجات اللبنية المدعمه بحمض اللينوليك المرتبط
Hagar Fathy Saad Abdellatif ; Supervised Monier Mahmoud Ibrahim Elabd , Esam Mohamed Hamad , Wafaa Badie Elsabie
- Cairo : Hagar Fathy Saad Abdellatif , 2015
- 127 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
This study was performed to evaluate the ability of active Bifidobacteria strains, Spirulina and avocado producing conjugated linoleic acid (CLA). Using bifidobacteria as Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis showed an increase in CLA due to conversion of linoleic acid to conjugated linoleic acid (CLA) by biohydrogenation. Firstly set yogurt was manufactured using buffalo milk 6% fat, with adding Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis. Each of the prepared yoghurt assessed for chemical, microbiological and organoleptic properties when fresh and during refrigerated storage at 6± 1C for 14 days. Results indicated that using probiotic bacteria (Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis) effective in producing conjugated linoleic acid (CLA) in yoghurt treatments during fermentation as compared with the control yoghurt. Counts of probiotic bacteria (Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium lactis) decreased in yoghurt treatments during storage, firmness, synersiss and pH values also decreased while T.S, fat and acidity increased.