Increasing of Conjugated Linoleic Acid Concentration in Monterey  Cheese by Using Co-culture

Abid Amir. Hussien, Nawfel; Khudhair Alrikabi, Ali; A. Khalaf, Ali

	Increasing of Conjugated Linoleic Acid Concentration in Monterey Cheese by Using Co-culture
Thi-Qar University Journal for Agricultural Researches
Article 1, Volume 5, Issue 1, 2016, Pages 1-28
Authors
Nawfel Abid Amir. Hussien; Ali Khudhair Alrikabi; Ali A. Khalaf
Abstract
The results of Monterey cheese made of cow's milk supplemented with 250 µg/ ml using cheese starter and mixed starter (cheese starter + L. plantarum) demonstrated: The moisture content showed a decrease with ripening periods of Monterey cheese made with cheese starter and mixed starter which reached 42.3 and 41.65 %, respectively at the end of ripening period after 42 days. It was accompanied by an increase in solid matter concentrations with ripening period reached the maximum at the end of ripening period. The results of following ripening ratio in Monterey cheese an increase in soluble nitrogen percentage with ripening period. The proteolysis reached its maximum at the end of ripening period after 42 days where soluble nitrogen concentrations reached 0.794 and 0.849 % for cheese starter and mixed starter, respectively. It was observed that mixed starters were superior in soluble nitrogen concentration and this superiority continued to the end of ripening period. The ripening period of 42 days gave the highest productivity of CLA of 278.327, and 312.957 µg/g with conversion ratios of 67.562 and 86.919 %, respectively, with evident superiority for the mixed starter. The result test of GC/MS showed C9T11 octadecadienoic and T10C12 octadecadienoic isomers , with superiority of c9t11 isomer .
Keywords
Conjugated linoleic acid; Monterey cheese; Probiotic bacteria

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