Influence of bacteria used as adjunct culture and sunflower oil addition on conjugated linoleic acid content in buffalo cheese

@article{Nieuwenhove2007InfluenceOB,
  title={Influence of bacteria used as adjunct culture and sunflower oil addition on conjugated linoleic acid content in buffalo cheese},
  author={C. V. Nieuwenhove and R. Oliszewski and S. Gonz{\'a}lez and A. P. Chaia},
  journal={Food Research International},
  year={2007},
  volume={40},
  pages={559-564}
}
The influence of bacteria and sunflower oil addition on conjugated linoleic acid content (CLA) in buffalo cheese was determined. Fresh and short-ripened cheeses were manufactured using the same starter culture and four different adjunct strains previously selected by their CLA production rate. Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus thermophilus were individually used as adjunct culture. Sunflower oil (SO) was added to obtain a final concentration… Expand
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