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J. Dairy Sci. 2009. 92:1330-1337. doi:10.3168/jds.2008-1598
© 2009 American Dairy Science Association ®
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Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese

A. Santillo*, M. Albenzio*,1, M. Quinto{dagger}, M. Caroprese*, R. Marino* and A. Sevi*

* Department of Production and Innovation in Mediterranean Agriculture and Food Systems (PrIME), and
{dagger} Department of Agro-Environmental Science, Chemistry and Plant Protection (Di.S.A.C.D.), University of Foggia, 71100 Foggia, Italy

1 Corresponding author: m.albenzio{at}unifg.it

Cheeses manufactured using traditional lamb rennet paste, lamb rennet paste containing Lactobacillus acidophilus, and lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum were characterized for the lipolytic pattern during ripening. Lipase activity of lamb rennet paste, lamb rennet containing Lb. acidophilus, and lamb rennet containing a mix of bifidobacteria was measured in sheep milk cream substrate. Rennet paste containing probiotics showed a lipase activity 2-fold greater than that displayed by traditional rennet. Total free fatty acid (FFA) in sheep milk cream was lower in lamb rennet paste (981 µg/g of milk cream) than in lamb rennet containing Lb. acidophilus (1,382.4 µg/g of milk cream) and in lamb rennet containing a mix of bifidobacteria (1,227.5 µg/g of milk cream) according to lipase activity of lamb rennet paste. The major increase of FFA in all cheeses occurred during the first 30 d of ripening with the greatest values being observed for C16:0, C18:0 C18:1. At 60 d of ripening all cheeses showed a reduction in the amount of free fatty acids; in particular, total free fatty acids underwent a decrease of more than 30% from 30 to 60 d in cheeses manufactured using traditional lamb rennet paste, whereas the same parameter decreased 10% in cheeses manufactured using lamb rennet paste containing Lb. acidophilus and cheeses manufactured using lamb rennet paste containing a mix of B. lactis and B. longum. Cheese containing Lb. acidophilus was characterized by the greatest levels of total conjugated linoleic acids (CLA) 9-cis, 11-trans CLA and 9-trans, 11-trans CLA, whereas cheese containing bifidobacteria displayed the greatest levels of free linoleic acid. Rennet pastes containing viable cells of Lb. acidophilus and a mix of B. lactis and B. longum were able to influence the amount of FFA and CLA in Pecorino cheese during ripening.

Key Words: conjugated linoleic acid • rennet paste • probiotic • Pecorino cheese






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