Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Ana Carolina Rodrigues Florence; Roberta Claro da Silva; Ana Paula do Espírito Santo; Luiz Antonio Gioielli; Adnan Y. Tamime; Maricê Nogueira de Oliveira

doi:doi:10.1051/dst/2009030

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Volume 89 / No 6 (November-December 2009)

Dairy Sci. Technol., 89 6 (2009) 541-553

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Table II.

Comparison of the acidification kinetic parameters in organic and conventional milk by the yoghurt cultures (St-LB340 – control), and S. thermophilus in co-culture with the four strains of B. animalis subsp. lactis (St-BB12, St-B94, St-BL04 and St-HN019).

Milk	Product	Co-culture	V_max (10⁻³ upH·min⁻¹)	(h)		T_pH5.0 (h)
Organic	Y	St-LB340	17.40 ± 0.42^a	2.62 ± 0.07^ab	5.39 ± 0.01^a	3.12 ± 0.02^a
	FM	St-BB12	18.36 ± 0.08^a	2.72 ± 0.02^ab	5.53 ± 0.05^abc	3.50 ± 0.05^abc
	FM	St-B94	18.19 ± 0.42^a	2.62 ± 0.16^abc	5.49 ± 0.08^abc	3.30 ± 0.42^bc
	FM	St-BL04	18.19 ± 0.28^a	2.70 ± 0.00^ab	5.45 ± 0.09^ab	3.29 ± 0.12^ab
	FM	St-HN019	24.42 ± 0.01^b	2.62 ± 0.07^ab	5.63 ± 0.06^abc	3.37 ± 0.00^abc
Conventional	Y	St-LB340	18.87 ± 2.42^a	3.20 ± 0.18^cd	5.51 ± 0.08^abc	3.79 ± 0.12^cd
	FM	St-BB12	23.82 ± 1.25^b	2.65 ± 0.03^ab	5.79 ± 0.01^c	3.63 ± 0.00^bc
	FM	St-B94	17.95 ± 2.23^a	3.77 ± 0.09^e	5.79 ± 0.14^c	4.78 ± 0.07^e
	FM	St-BL04	17.75 ± 0.83^a	3.32 ± 0.02^d	5.54 ± 0.13^abc	4.12 ± 0.16^d
	FM	St-HN019	24.38 ± 0.59^b	2.55 ± 0.03^a	5.74 ± 0.01^bc	3.42 ± 0.05^abc

Abbreviations: Y, yoghurt; FM, fermented milk; V_max, maximum acidification rate; , time to reach V_max; , pH in V_max and T_pH5.0, time to reach pH 5.0. Mean values (n = 4) with different letters in the same column are significantly different (P ≤ 0.05).