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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/28713
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/28713
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T10:45:23Zoai: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:34982025-09-29 10:45:23.38CONICET 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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score 13.070432

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