Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses
- Autores
- Taboada, Natalia Verónica; Van Nieuwenhove, Carina Paola; Lopez Alzogaray, Maria Soledad; Medina, Roxana Beatriz
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures were analyzed. The comparison of cheeses obtained with or without addition of autochthonous cultures reported statistically significant differences in the fatty acid profile and estersase activity that could be due to a different degree of lipolysis in the cheeses, but did not significantly affect the gross composition of cheeses. Short chain and polyunsaturated fatty acid content was higher in products with autochthonous than commercial cultures. The inclusion of these cultures into the artisanal cheese manufacture improves the conjugated fatty acid content, flavour and the atherogenicity index of the final product. Though, conjugated linoleic acid (CLA) level, increased during ripening time in cheese containing autochthonous cultures from 0.6 to 1.0 g/100 g of fatty acids, offering for human consumers among 417?427 mg/100 g of cheese. Differences on esterase activity and atherogenicity index were also observed among cheeses, representing cheeses manufactured with autochthonous bacteria a healthier product than those elaborated with commercial cultures.
Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina - Materia
-
Conjugated Linoleic Acid
Fatty Acid Composition
Esterase Activity
Atherogenicity Index
Goat Milk
Autochthonous Starter Cultures
Artisanal Goat Cheeses
Food Composition
Sensory Profile of Foods
Food Analysis - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/28713
Ver los metadatos del registro completo
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CONICET Digital (CONICET) |
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Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheesesTaboada, Natalia VerónicaVan Nieuwenhove, Carina PaolaLopez Alzogaray, Maria SoledadMedina, Roxana BeatrizConjugated Linoleic AcidFatty Acid CompositionEsterase ActivityAtherogenicity IndexGoat MilkAutochthonous Starter CulturesArtisanal Goat CheesesFood CompositionSensory Profile of FoodsFood Analysishttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures were analyzed. The comparison of cheeses obtained with or without addition of autochthonous cultures reported statistically significant differences in the fatty acid profile and estersase activity that could be due to a different degree of lipolysis in the cheeses, but did not significantly affect the gross composition of cheeses. Short chain and polyunsaturated fatty acid content was higher in products with autochthonous than commercial cultures. The inclusion of these cultures into the artisanal cheese manufacture improves the conjugated fatty acid content, flavour and the atherogenicity index of the final product. Though, conjugated linoleic acid (CLA) level, increased during ripening time in cheese containing autochthonous cultures from 0.6 to 1.0 g/100 g of fatty acids, offering for human consumers among 417?427 mg/100 g of cheese. Differences on esterase activity and atherogenicity index were also observed among cheeses, representing cheeses manufactured with autochthonous bacteria a healthier product than those elaborated with commercial cultures.Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; ArgentinaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaElsevier2015-02-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/28713Taboada, Natalia Verónica; Van Nieuwenhove, Carina Paola; Lopez Alzogaray, Maria Soledad; Medina, Roxana Beatriz; Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses; Elsevier; Journal Of Food Composition And Analysis; 40; 12-2-2015; 86-940889-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2014.12.013info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0889157515000277info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:11:18Zoai:ri.conicet.gov.ar:11336/28713instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:11:19.174CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses |
title |
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses |
spellingShingle |
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses Taboada, Natalia Verónica Conjugated Linoleic Acid Fatty Acid Composition Esterase Activity Atherogenicity Index Goat Milk Autochthonous Starter Cultures Artisanal Goat Cheeses Food Composition Sensory Profile of Foods Food Analysis |
title_short |
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses |
title_full |
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses |
title_fullStr |
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses |
title_full_unstemmed |
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses |
title_sort |
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses |
dc.creator.none.fl_str_mv |
Taboada, Natalia Verónica Van Nieuwenhove, Carina Paola Lopez Alzogaray, Maria Soledad Medina, Roxana Beatriz |
author |
Taboada, Natalia Verónica |
author_facet |
Taboada, Natalia Verónica Van Nieuwenhove, Carina Paola Lopez Alzogaray, Maria Soledad Medina, Roxana Beatriz |
author_role |
author |
author2 |
Van Nieuwenhove, Carina Paola Lopez Alzogaray, Maria Soledad Medina, Roxana Beatriz |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Conjugated Linoleic Acid Fatty Acid Composition Esterase Activity Atherogenicity Index Goat Milk Autochthonous Starter Cultures Artisanal Goat Cheeses Food Composition Sensory Profile of Foods Food Analysis |
topic |
Conjugated Linoleic Acid Fatty Acid Composition Esterase Activity Atherogenicity Index Goat Milk Autochthonous Starter Cultures Artisanal Goat Cheeses Food Composition Sensory Profile of Foods Food Analysis |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures were analyzed. The comparison of cheeses obtained with or without addition of autochthonous cultures reported statistically significant differences in the fatty acid profile and estersase activity that could be due to a different degree of lipolysis in the cheeses, but did not significantly affect the gross composition of cheeses. Short chain and polyunsaturated fatty acid content was higher in products with autochthonous than commercial cultures. The inclusion of these cultures into the artisanal cheese manufacture improves the conjugated fatty acid content, flavour and the atherogenicity index of the final product. Though, conjugated linoleic acid (CLA) level, increased during ripening time in cheese containing autochthonous cultures from 0.6 to 1.0 g/100 g of fatty acids, offering for human consumers among 417?427 mg/100 g of cheese. Differences on esterase activity and atherogenicity index were also observed among cheeses, representing cheeses manufactured with autochthonous bacteria a healthier product than those elaborated with commercial cultures. Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina |
description |
In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures were analyzed. The comparison of cheeses obtained with or without addition of autochthonous cultures reported statistically significant differences in the fatty acid profile and estersase activity that could be due to a different degree of lipolysis in the cheeses, but did not significantly affect the gross composition of cheeses. Short chain and polyunsaturated fatty acid content was higher in products with autochthonous than commercial cultures. The inclusion of these cultures into the artisanal cheese manufacture improves the conjugated fatty acid content, flavour and the atherogenicity index of the final product. Though, conjugated linoleic acid (CLA) level, increased during ripening time in cheese containing autochthonous cultures from 0.6 to 1.0 g/100 g of fatty acids, offering for human consumers among 417?427 mg/100 g of cheese. Differences on esterase activity and atherogenicity index were also observed among cheeses, representing cheeses manufactured with autochthonous bacteria a healthier product than those elaborated with commercial cultures. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-02-12 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/28713 Taboada, Natalia Verónica; Van Nieuwenhove, Carina Paola; Lopez Alzogaray, Maria Soledad; Medina, Roxana Beatriz; Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses; Elsevier; Journal Of Food Composition And Analysis; 40; 12-2-2015; 86-94 0889-1575 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/28713 |
identifier_str_mv |
Taboada, Natalia Verónica; Van Nieuwenhove, Carina Paola; Lopez Alzogaray, Maria Soledad; Medina, Roxana Beatriz; Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses; Elsevier; Journal Of Food Composition And Analysis; 40; 12-2-2015; 86-94 0889-1575 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2014.12.013 info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0889157515000277 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842270153256992768 |
score |
13.13397 |