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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
28/06/2012 |
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Data da última atualização: |
05/04/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, K. M. O. dos; BOMFIM, M. A. D.; VIEIRA, A. D. S.; BENEVIDES, S. D.; SAAD, S. M. I.; BURITI, F. C. A.; EGITO, A. S. do. |
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Afiliação: |
KARINA MARIA OLBRICH DOS SANTOS, CNPC; MARCO AURELIO DELMONDES BOMFIM, CNPC; Antônio D. S. Vieira, University of São Paulo, Faculty of Pharmaceutical Sciences, São Paulo, SP.; SELENE DAIHA BENEVIDES, CNPC; Susana M.I. Saad, University of São Paulo (USP), Faculty of Pharmaceutical Sciences, São Paulo, SP; Flávia C.A. Buriti; ANTONIO SILVIO DO EGITO, CNPC. |
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Título: |
Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
International Dairy Journal, v. 24, n. 2, p. 107-112, Jun., 2012. |
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DOI: |
10.1016/j.idairyj.2011.12.001 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: 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 < 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> 0.01). The CLA-enriched probiotic caprine Coalho cheese obtained is proposed as a vehicle for bene?cial microorganisms and fatty acids. |
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Palavras-Chave: |
Alimento funcional; CLA; Functional food; Goat milk cheese; Probiótico; Queijo coalho; Queijo de cabra; Supplementation. |
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Thesagro: |
Caprino; Coalho; Leite de cabra; Queijo. |
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Thesaurus Nal: |
Conjugated linoleic acid; Diet; Fatty acids; Lactobacillus acidophilus; Probiotics; Soybean oil; Sunflower oil. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02243naa a2200433 a 4500
001 1927278
005 2019-04-05
008 2012 bl uuuu u00u1 u #d
024 7 $a10.1016/j.idairyj.2011.12.001$2DOI
100 1 $aSANTOS, K. M. O. dos
245 $aProbiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids.$h[electronic resource]
260 $c2012
520 $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 < 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> 0.01). The CLA-enriched probiotic caprine Coalho cheese obtained is proposed as a vehicle for bene?cial microorganisms and fatty acids.
650 $aConjugated linoleic acid
650 $aDiet
650 $aFatty acids
650 $aLactobacillus acidophilus
650 $aProbiotics
650 $aSoybean oil
650 $aSunflower oil
650 $aCaprino
650 $aCoalho
650 $aLeite de cabra
650 $aQueijo
653 $aAlimento funcional
653 $aCLA
653 $aFunctional food
653 $aGoat milk cheese
653 $aProbiótico
653 $aQueijo coalho
653 $aQueijo de cabra
653 $aSupplementation
700 1 $aBOMFIM, M. A. D.
700 1 $aVIEIRA, A. D. S.
700 1 $aBENEVIDES, S. D.
700 1 $aSAAD, S. M. I.
700 1 $aBURITI, F. C. A.
700 1 $aEGITO, A. S. do
773 $tInternational Dairy Journal$gv. 24, n. 2, p. 107-112, Jun., 2012.
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Embrapa Caprinos e Ovinos (CNPC) |
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| 8. |  | GAZZIERO, D. L. P.; KIIHL, R. A.; ALMEIDA, L. A.; BRIGHENTI, A. M.; VOLL, E.; MACIEL, C. D. G. Avaliacao de herbicidas do grupo quimico das imidazolinonas, aplicados em pos-emergencia, em soja tolerante. In: CONGRESSO BRASILEIRO DE SOJA, 1999, Londrina. Anais... Londrina: Embrapa Soja, 1999. p.398. (Embrapa Soja. Documentos, 124).| Biblioteca(s): Embrapa Soja. |
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