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Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese

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Dairy Science & Technology

Abstract

The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefits of these products can be enhanced by adding probiotic cultures. In the present study, the survival of a mix of probiotic microorganisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis Bb12) in a semi-hard ovine cheese, manufactured with a technology previously developed in our institute was evaluated. Besides, the effect of its incorporation on the chemical composition and ripening parameters of cheeses, including the fatty acid composition and CLA production, was investigated. Experimental cheeses made with Bb12 and La-5 retained counts of the probiotic strains at the required therapeutic level (107 CFU g−1). No significant differences were detected between experimental and control cheeses with respect to the different parameters evaluated: gross composition, nitrogen fractions, lipolysis, fatty acids profiles of cheese fat including CLA, and volatile fraction. Results demonstrated that the ovine cheese matrix seems to be suitable for delivery of probiotic microorganisms.

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Acknowledgments

This work has been carried out within the framework of bilateral agreement CNR/CONICET (2009–2010). The authors thank the Italian and Argentinean coordinators, Dr. Mauro Marchetti and Ing. Carlos Zalazar for their scientific supports in the accomplishment of the work.

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Authors and Affiliations

  1. Instituto de Lactología Industrial (UNL/CONICET), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina

    María Cristina Perotti, Irma Verónica Wolf & Carlos Alberto Meinardi

  2. AGRIS Sardegna, Dipartimento per la Ricerca nelle Produzioni Animali (DIRPA), Loc. Bonassai, I-07040, Olmedo (SS), Sardegna, Italia

    Margherita Addis, Roberta Comunian & Antonio Paba

Authors
  1. María Cristina Perotti
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  2. Irma Verónica Wolf
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  3. Margherita Addis
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  4. Roberta Comunian
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  5. Antonio Paba
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  6. Carlos Alberto Meinardi
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Correspondence to María Cristina Perotti.

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Perotti, M.C., Wolf, I.V., Addis, M. et al. Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese. Dairy Sci. & Technol. 94, 255–267 (2014). https://doi.org/10.1007/s13594-013-0158-x

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  • DOI: https://doi.org/10.1007/s13594-013-0158-x

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