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 III.

Counts of single strains of L. delbrueckii subsp. bulgaricus (LB340) and B. animalis subsp. lactis strains (BB12, B94, BL04 and HN019) fermented in co-culture with S. thermophilus in organic and conventional milk 24 h after the end of fermentation.

Milk	Product	Culture	log₁₀ CFU·mL⁻¹ D0	log₁₀ CFU·mL⁻¹ D1
Organic	Y	LB340	7.22 ± 0.25^a	8.22 ± 0.32^cd
	FM	BB12	7.45 ± 0.03^ab	8.69 ± 0.12^def
	FM	B94	7.54 ± 0.09^ab	8.35 ± 0.21^cde
	FM	BL04	7.51 ± 0.03^ab	8.78 ± 0.25^def
	FM	HN019	7.48 ± 0.02^ab	8.59 ± 0.16^de
Conventional	Y	LB340	7.36 ± 0.05^ab	8.50 ± 0.04^de
	FM	BB12	7.80 ± 0.01^abc	9.26 ± 0.12^f
	FM	B94	6.89 ± 0.16^a	8.85 ± 0.08^de
	FM	BL04	7.89 ± 0.02^bc	8.50 ± 0.01^ef
	FM	HN019	7.36 ± 0.05^ab	8.39 ± 0.12^cde

Abbreviations: Y, yoghurt; FM, fermented milk; D0, after inoculating the processed milk; D1, 24 h after the fermentation period in the stored product at 4 °C. Mean values (n = 4) with different letters in the same column are significantly different (P ≤ 0.05).