Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in pecorino cheese

Journal of Dairy Science

Volumn 92, Issue 4, 2009, Pages 1330-1337

  Santillo, A ^a   Albenzio, M ^a   Quinto, M ^a   Caroprese, M ^a   Marino, R ^a   Sevi, A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Conjugated linoleic acid; Pecorino cheese; Probiotic; Rennet paste

Indexed keywords

BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS ACIDOPHILUS; OVIS ARIES;

CHYMOSIN; CONJUGATED LINOLEIC ACID; LINOLEIC ACID; PROBIOTIC AGENT; RENNET;

ANIMAL; ARTICLE; BIFIDOBACTERIUM; CHEESE; CHEMISTRY; FOOD HANDLING; LACTOBACILLUS ACIDOPHILUS; LIPOLYSIS; METABOLISM; METHODOLOGY; MILK; PRINCIPAL COMPONENT ANALYSIS; SHEEP;

ANIMALS; BIFIDOBACTERIUM; CHEESE; CHYMOSIN; FOOD HANDLING; LACTOBACILLUS ACIDOPHILUS; LINOLEIC ACID; LINOLEIC ACIDS, CONJUGATED; LIPOLYSIS; MILK; PRINCIPAL COMPONENT ANALYSIS; PROBIOTICS; SHEEP;

EID: 65249168646     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1598     Document Type: Article

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