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Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese

Published online by Cambridge University Press:  23 July 2004

Silke Gnädig ,
Jean-François Chamba ,
Eric Perreard ,
Stéphane Chappaz ,
Jean-Michel Chardigny ,
Reinart Rickert ,
Hans Steinhart  and
Jean-Louis Sébédio
Silke Gnädig
Affiliation:
INRA, Unité de Nutrition Lipidique, 21068 Dijon cedex, France
Jean-François Chamba
Affiliation:
Institut Technique Français du Fromage, 419 rue de Champs Laitiers, 74801 La Roche sur Foron Cedex, France
Eric Perreard
Affiliation:
Institut Technique Français du Fromage, 419 rue de Champs Laitiers, 74801 La Roche sur Foron Cedex, France
Stéphane Chappaz
Affiliation:
Laboratoire Analyses Alimentaires Recherche Fromagère, Grande Rue, 25620 Mamirolle, France
Jean-Michel Chardigny
Affiliation:
INRA, Unité de Nutrition Lipidique, 21068 Dijon cedex, France
Reinart Rickert
Affiliation:
Universität Hamburg, Institut für Lebensmittelchemie, Grindelallee 117, 20146 Hamburg, Germany
Hans Steinhart
Affiliation:
Universität Hamburg, Institut für Lebensmittelchemie, Grindelallee 117, 20146 Hamburg, Germany
Jean-Louis Sébédio
Affiliation:
INRA, Unité de Nutrition Lipidique, 21068 Dijon cedex, France
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Abstract

In a study of the evolution of conjugated linoleic acid (CLA) during cheese production, the influence of Emmental cheese processing on the CLA content and the CLA isomer composition was evaluated. The use of raw and thermised milk, changes of processing temperature and the effect of propionic acid bacteria (PAB) were investigated. The content of CLA in raw milk was 8·6±1·9 mg/g fat and in the ripened cheese at 70 d was 8·6±1·6 mg/g fat, under normal processing conditions. No changes in the CLA content and CLA isomer composition were observed during Emmental cheese manufacturing process. Changes in cooking and moulding temperatures did not influence the CLA content. CLA content of cheese made from microfiltered milk with two different Propionibacterium freudenreichii strains was very close to cheeses made without PAB. CLA levels seem to be stable in this type of dairy product under the conditions examined.

Keywords

Emmental cheeseconjugated linoleic acidpropionic acid bacteria
Type
Research Article
Information
Journal of Dairy Research , Volume 71 , Issue 3 , August 2004 , pp. 367 - 371
Copyright
Proprietors of Journal of Dairy Research 2004

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