{"id":{"repo_id":"sdstate","oai_identifier":"oai:openprairie.sdstate.edu:etd-2490"},"canonical_url":"https://search.dev.ndltd.org/etd/sdstate/oai:openprairie.sdstate.edu:etd-2490","repository":{"repo_id":"sdstate","name":"South Dakota State University","base_url":"https://openprairie.sdstate.edu/do/oai/"},"display":{"title":"Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture","abstract":"

Conjugated linoleic acid (CLA) is a fatty acid that provides a number of health benefits to humans. In our previous research, a CLA-producing starter culture of Lactococcus lactis (CI4b) increased the CLA content in Cheddar cheese from 0.66 to 0.97 g/100 g fatty acids when compared to CLA in control cheese. Addition of fish oil (2% of dry matter in diet) to cattle diets has also been reported to increase the CLA content in milk up to 2.06 g/100 g fatty acids as compared to 0.60 g/100 g fatty acids in control cheese. Thus, it was hypothesized that the use of the CLA-positive starter (CI4b) along with high CLA milk (obtained through dietary manipulation in cattle) would enhance the CLA content in Cheddar cheese. A diet containing fish oil (0. 75% of dry matter) was fed to 32 dairy cows grouped in a pen for 18 days. This increased the total CLA content from 0.575 to 1.60 g/1 00g fatty acids in the treatment milk compared to control milk. A 2 x 2 factorial design was used to test the effect of culture (DYS vs. CI4b) and type of milk (normal vs. treatment milk) on CLA content in Cheddar Cheese. A commercial cheese starter (DYS) was selected as the CLA nonproducing culture. Chemical composition (moisture, salt, fat, pro (ein) and textural properties of cheese (hardness, springiness, cohesiveness, gumminess, chewiness) was not affected by the type of culture used (P>0.05). Although some variations were observed in these attributes between the cheeses these variations did not show any definite trend. Some of the textural properties (hardness, cohesiveness, gumminess, chewiness) showed an interaction between milk and culture (P

","abstract_html":"<p>Conjugated linoleic acid (CLA) is a fatty acid that provides a number of health benefits to humans. In our previous research, a CLA-producing starter culture of Lactococcus lactis (CI4b) increased the CLA content in Cheddar cheese from 0.66 to 0.97 g/100 g fatty acids when compared to CLA in control cheese. Addition of fish oil (2% of dry matter in diet) to cattle diets has also been reported to increase the CLA content in milk up to 2.06 g/100 g fatty acids as compared to 0.60 g/100 g fatty acids in control cheese. Thus, it was hypothesized that the use of the CLA-positive starter (CI4b) along with high CLA milk (obtained through dietary manipulation in cattle) would enhance the CLA content in Cheddar cheese. A diet containing fish oil (0. 75% of dry matter) was fed to 32 dairy cows grouped in a pen for 18 days. This increased the total CLA content from 0.575 to 1.60 g/1 00g fatty acids in the treatment milk compared to control milk. A 2 x 2 factorial design was used to test the effect of culture (DYS vs. CI4b) and type of milk (normal vs. treatment milk) on CLA content in Cheddar Cheese. A commercial cheese starter (DYS) was selected as the CLA nonproducing culture. Chemical composition (moisture, salt, fat, pro (ein) and textural properties of cheese (hardness, springiness, cohesiveness, gumminess, chewiness) was not affected by the type of culture used (P>0.05). Although some variations were observed in these attributes between the cheeses these variations did not show any definite trend. Some of the textural properties (hardness, cohesiveness, gumminess, chewiness) showed an interaction between milk and culture (P</p>","abstract_has_math":false,"creators":["Mohan, Maneesha S."],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis - University Access Only","degree_discipline":"Dairy Science","degree_department":null,"school":null,"contributors":["Sanjeev K. Anand"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-01-01T08:00:00Z","date_published":"2011-01-01T08:00:00Z","updated_at":"2026-07-24T04:29:15Z","subjects":["Dairy Science"],"languages":["en"],"rights":["

In Copyright - Non-Commercial Use Permitted
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Conjugated linoleic acid (CLA) is a fatty acid that provides a number of health benefits to humans. In our previous research, a CLA-producing starter culture of Lactococcus lactis (CI4b) increased the CLA content in Cheddar cheese from 0.66 to 0.97 g/100 g fatty acids when compared to CLA in control cheese. Addition of fish oil (2% of dry matter in diet) to cattle diets has also been reported to increase the CLA content in milk up to 2.06 g/100 g fatty acids as compared to 0.60 g/100 g fatty acids in control cheese. Thus, it was hypothesized that the use of the CLA-positive starter (CI4b) along with high CLA milk (obtained through dietary manipulation in cattle) would enhance the CLA content in Cheddar cheese. A diet containing fish oil (0. 75% of dry matter) was fed to 32 dairy cows grouped in a pen for 18 days. This increased the total CLA content from 0.575 to 1.60 g/1 00g fatty acids in the treatment milk compared to control milk. A 2 x 2 factorial design was used to test the effect of culture (DYS vs. CI4b) and type of milk (normal vs. treatment milk) on CLA content in Cheddar Cheese. A commercial cheese starter (DYS) was selected as the CLA nonproducing culture. Chemical composition (moisture, salt, fat, pro (ein) and textural properties of cheese (hardness, springiness, cohesiveness, gumminess, chewiness) was not affected by the type of culture used (P>0.05). Although some variations were observed in these attributes between the cheeses these variations did not show any definite trend. Some of the textural properties (hardness, cohesiveness, gumminess, chewiness) showed an interaction between milk and culture (P

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Conjugated linoleic acid (CLA) is a fatty acid that provides a number of health benefits to humans. In our previous research, a CLA-producing starter culture of Lactococcus lactis (CI4b) increased the CLA content in Cheddar cheese from 0.66 to 0.97 g/100 g fatty acids when compared to CLA in control cheese. Addition of fish oil (2% of dry matter in diet) to cattle diets has also been reported to increase the CLA content in milk up to 2.06 g/100 g fatty acids as compared to 0.60 g/100 g fatty acids in control cheese. Thus, it was hypothesized that the use of the CLA-positive starter (CI4b) along with high CLA milk (obtained through dietary manipulation in cattle) would enhance the CLA content in Cheddar cheese. A diet containing fish oil (0. 75% of dry matter) was fed to 32 dairy cows grouped in a pen for 18 days. This increased the total CLA content from 0.575 to 1.60 g/1 00g fatty acids in the treatment milk compared to control milk. A 2 x 2 factorial design was used to test the effect of culture (DYS vs. CI4b) and type of milk (normal vs. treatment milk) on CLA content in Cheddar Cheese. A commercial cheese starter (DYS) was selected as the CLA nonproducing culture. Chemical composition (moisture, salt, fat, pro (ein) and textural properties of cheese (hardness, springiness, cohesiveness, gumminess, chewiness) was not affected by the type of culture used (P>0.05). Although some variations were observed in these attributes between the cheeses these variations did not show any definite trend. Some of the textural properties (hardness, cohesiveness, gumminess, chewiness) showed an interaction between milk and culture (P

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