02243naa a2200433 a 450000100080000000500110000800800410001902400390006010000250009924501770012426000090030152009740031065000290128465000090131365000160132265000300133865000150136865000160138365000180139965000120141765000110142965000190144065000110145965300230147065300080149365300200150165300210152165300160154265300180155865300200157665300200159670000210161670000210163770000210165870000190167970000210169870000200171977300700173919272782019-04-05       2012    bl uuuu     u00u1 u    #d7 a10.1016/j.idairyj.2011.12.0012DOI1 aSANTOS, K. M. O. dos  aProbiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids.h[electronic resource]  c2012  aAbstract: To obtain a probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid (CLA), goats? diet was supplemented with soybean oil to produce CLA-enhanced milk, and Lactobacillus acidophilus La5 was incorporated into cheeses. CLA concentration and probiotic viability were evaluated during 60 days. Four pilot-scale cheese-making trials were manufactured, in triplicates. Cheeses T1 and T2 were produced with control milk, and T3 and T4 with CLA-enhanced milk. L. acidophilus was added to cheeses T2 and T4 during processing. The CLA content (isomer C18:2 cis-9, trans-11) in T3 and T4 was 246% to 291% higher than in T1 and T2 (P &lt 0.01). Populations of L. acidophilus were around 7.5 log cfu g1 in T2 and T4 during the study, and the highest CLA content in T4 did not in?uence the probiotic viability (P&gt 0.01). The CLA-enriched probiotic caprine Coalho cheese obtained is proposed as a vehicle for bene?cial microorganisms and fatty acids.  aConjugated linoleic acid  aDiet  aFatty acids  aLactobacillus acidophilus  aProbiotics  aSoybean oil  aSunflower oil  aCaprino  aCoalho  aLeite de cabra  aQueijo  aAlimento funcional  aCLA  aFunctional food  aGoat milk cheese  aProbiótico  aQueijo coalho  aQueijo de cabra  aSupplementation1 aBOMFIM, M. A. D.1 aVIEIRA, A. D. S.1 aBENEVIDES, S. D.1 aSAAD, S. M. I.1 aBURITI, F. C. A.1 aEGITO, A. S. do  tInternational Dairy Journalgv. 24, n. 2, p. 107-112, Jun., 2012.