Lipoprotein lipase and lipolysis in milk

Deeth, Hilton C.

doi:10.1016/j.idairyj.2005.08.011

Cited by 229 publications

(174 citation statements)

References 40 publications

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“…One could increase the FFA concentration in fermented milks through stimulating lipolysis. However, this may bring about serious sensory defects and should be strictly controlled [18,19]. With respect to applications in meat, L. sakei strains that produce CLA and/or CLNA may be of interest, since L. sakei is commonly used as starter culture for meat fermentations [20].…”

Section: Discussionmentioning

confidence: 99%

Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks

Gorissen

Smet

Vuyst

et al. 2012

Euro J Lipid Sci & Tech

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Several food-grade bacteria are known to produce conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) from linoleic acid (LA) and a-linolenic acid (ALA), respectively. Therefore, bifidobacteria and a Lactobacillus sakei strain, able to produce CLA and CLNA in vitro, were applied as starter cultures for the fermentation of milk and meat, respectively. However, for both the fermented milk and meat no increase in CLA and CLNA content was obtained. Although LA and ALA were present in sufficient amounts in milk, their availability as free fatty acids was likely too low. During meat fermentation, the prevailing temperature and pH conditions most probably were the limiting factors for conversion of LA and ALA.Practical applications: The market interest in CLA and CLNA has increased because of their potential health-promoting properties. It has been suggested that increased levels of CLA and CLNA isomers in fermented food products might be obtained through the use of appropriate starter cultures. From the present study, it became clear that this approach is not straightforward and more research is needed to investigate the possibility of using selected bacterial strains to increase the levels of CLA and CLNA in fermented foods.

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Section: Discussionmentioning

confidence: 99%

Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks

Gorissen

Smet

Vuyst

et al. 2012

Euro J Lipid Sci & Tech

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“…It is possible that such situation did not occur with the other samples without thermal treatment. In the samples with thermal treatment, the lipolysis could have happened before pasteurization since this mechanism activates lipases (Deeth, 2006).…”

Section: Chemical and Microbiological Characterization Of Goat Milkmentioning

confidence: 99%

“…Guggisberg et al (2009), Guven et al (2005, Kip et al (2006) and Paseephol et al (2008) showed that inulin addition to lowfat yogurt resulted in enhanced creaminess. When inulin is added to food in low concentrations, the rheological properties and the sensory quality of the product will not be affected When choosing the appropriate method of skimming, it was taken into account that the fat content (by Gerber) (Association of Official Analytical Chemists, 1998) was not higher than 0.5 g/100 mL of milk; and lipolysis was lower than 1.82 µeq FFA (Free Fatty Acids)/mL of milk since higher values may result in unwanted tastes like stale, soapy, or bitter (Deeth, 2006). Chemical and microbiological characteristics of skim milk were determined according to the following procedures: total aerobic mesophilic bacteria in Plate Count Agar (International Commission on Microbiological Specifications for Foods, 1986); total coliforms on Violet Red Bile Lactose Agar (Mhone et al, 2011); moisture (Association of Official Analytical Chemists, 1998); carbohydrates by difference; protein determination (formol titration method) (Egan et al, 1991); fats by Gerber (Argentina, 1969); total ash; phosphorus, and calcium (Association of Official Analytical Chemists, 1998).…”

Section: Introductionmentioning

confidence: 99%

Characterization of goat milk and potentially symbiotic non-fat yogurt

Paz¹,

Oliveira²,

Kairúz³

et al. 2014

Food Sci. Technol (Campinas)

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“…However, most mammalian enzymes would have optimal conditions in the udder at 378C ; therefore, conditions for proteolysis and lipolysis in milk are favourable during storage in the udder. The FFA level might already be increased at milk secretion due to the infection and disrupted milk synthesis (Deeth, 2006).…”

Section: Forsbä Ck Lindmark-må Nsson André N and Svennersten-sjaunjamentioning

confidence: 99%

Evaluation of quality changes in udder quarter milk from cows with low-to-moderate somatic cell counts

Forsbäck

Lindmark-Månsson²,

Andrén

et al. 2010

Animal

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Much emphasis has been put on evaluating alterations in milk composition caused by clinical and subclinical mastitis. However, little is known about changes in milk composition during subclinical mastitis in individual udder quarters with a low-tomoderate increase in milk somatic cell count (SCC). This information is needed to decide whether milk from individual udder quarters with a moderate-to-high increase in milk SCC should be separated or not. The aim of this study was to determine how milk composition in separate udder quarters is affected when cow composite milk has low or moderately increased SCC levels. Udder quarter and cow composite milk samples were collected from 17 cows on one occasion. Milk yield was registered and samples were analyzed for SCC, fat, total protein, whey proteins, lactose, citric acid, non-protein nitrogen (NPN), lactoferrin, protein profile, free fatty acids (FFAs), lactate dehydrogenase (LDH), proteolysis, sodium and potassium. Bacteriological samples were collected twice from all four quarters of all cows. The cows were divided into three groups depending on their SCC at udder quarter level. The first group comprised healthy cows with four udder quarters with low SCC, , 50 000 cells/ml; composition was equal when opposite rear and front quarters were compared. In the second and the third groups, cows had one udder quarter with 101 000 cells/ml , SCC , 600 000 cells/ml and SCC . 700 000 cells/ml, respectively. The remaining udder quarters of these cows had low SCC (, 100 000 cells/ml). Despite the relatively low average cow composite SCC 5 100 000 cells/ml of Group 2, milk from affected udder quarters exhibited lower casein number, content of lactose and b-casein (b-CN), while the content of whey protein, sodium, LDH and a-lactoalbumin (a-la) were higher compared to healthy opposite quarters. In addition to these changes, milk from affected udder quarters in Group 3 also exhibited lower values of potassium and a s1 -casein (a s1 -CN) and higher values of lactoferrin when compared to milk from opposite healthy quarters. This indicates that even when the SCC in cow composite milk is low, there might exist individual quarters for which milk composition is changed and milk quality impaired.

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Lipoprotein lipase and lipolysis in milk

Cited by 229 publications

References 40 publications

Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks

Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks

Characterization of goat milk and potentially symbiotic non-fat yogurt

Evaluation of quality changes in udder quarter milk from cows with low-to-moderate somatic cell counts

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