A new type of ripened, low-fat cheese with bioactive properties

A new type of ripened, low-fat cheese with bioactive properties The aim of our study was to develop a new type of cheese with potential health effects. The cheese was produced by using cheese starter cultures in combination with Lactobacillus acidophilus and bifidobacteria. The viability and growth of L. acidophilus and bifidobacteria in the cheese were monitored during ripening for 13 weeks and during storage up to 4 months. Optimisation of cheese manufacture by varying the temperature and time of ripening yielded a new, low-fat cheese with a strong flavour and taste. The fat content was reduced to approximately 11% with no adverse effect on organoleptic quality. In our analyses, the ripened cheese was found to contain bioactive peptides with potential antihypertensive effects. On the basis of these results we suggest that the new cheese, developed on the basis of our studies, may have a beneficial impact on health. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Dairy Journal Elsevier

A new type of ripened, low-fat cheese with bioactive properties

Loading next page...
 
/lp/elsevier/a-new-type-of-ripened-low-fat-cheese-with-bioactive-properties-2PNpGnFriR
Publisher
Elsevier
Copyright
Copyright © 2001 Elsevier Science Ltd
ISSN
0958-6946
eISSN
1879-0143
D.O.I.
10.1016/S0958-6946(01)00079-6
Publisher site
See Article on Publisher Site

Abstract

The aim of our study was to develop a new type of cheese with potential health effects. The cheese was produced by using cheese starter cultures in combination with Lactobacillus acidophilus and bifidobacteria. The viability and growth of L. acidophilus and bifidobacteria in the cheese were monitored during ripening for 13 weeks and during storage up to 4 months. Optimisation of cheese manufacture by varying the temperature and time of ripening yielded a new, low-fat cheese with a strong flavour and taste. The fat content was reduced to approximately 11% with no adverse effect on organoleptic quality. In our analyses, the ripened cheese was found to contain bioactive peptides with potential antihypertensive effects. On the basis of these results we suggest that the new cheese, developed on the basis of our studies, may have a beneficial impact on health.

Journal

International Dairy JournalElsevier

Published: Jul 11, 2001

References

  • Raffinose– Bifidobacterium (RB) agar, a new selective medium for bifidobacteria
    Hartemik, R.; Kok, B.J.; Weenk, G.H.; Rombouts, F.M.
  • Overview of functional foods
    Sanders, M.E.
  • Peptides from several Italian cheeses inhibitory to proteolytic enzymes of lactic acid bacteria, Pseudomonas fluorescens ATCC 948 and to the angiotensin I-converting enzyme
    Smacchi, E.; Gobbetti, M.
  • An overview of probiotics, prebiotics and synbiotics in the functional food concept
    Ziemer, C.J.; Gibson, G.R.

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create folders to
organize your research

Export folders, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off