Journal of Microbiology

The Microbiological Society of Korea (한국미생물학회)
권호 표지

Free Fatty Acid Accumulation by Mesophilic Lactic Acid Bacteria in Cold-Stored Milk

  • Coskun, Hayri (Abant izzet Baysal University, College of Engineering and Architecture, Department of Food Engineering) ;
  • Ondul, Eda (Yuzuncu Yil University, Agricultural College, Department of Food Engineering)
  • Published : 2004.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was aimed to determine the accumulation of free fatty acid by mesophilic lactic acid bac-teria (Lactococcus lactis subsp. lactis 1471, Lactococcus lactis subsp. cremoris 1000 and Lactobacillus casei 111) in cold-stored milk. According to the results, all cold-stored milks had higher acid degree val-ues than those of fresh milk. This phenomenon showed that a slight increase occurred in the accumulation of free fatty acids as a result of spontaneous lipolysis during cold storage. All lactic acid bacteria showed good performance in production of titratable acidity, which increased during fermentation of the milk (fresh and stored milks). Moreover, as the storage time was prolonged, more free fatty acid accumulation was obtained from the fermentation of the cold-stored milk by the investigated lactic acid bacteria. The control milk, which was without lactic acid bacteria, showed no change in the accumulation of free fatty acid during fermentation. From this result, it can be suggested that longer cold-storage time can induce higher free fatty acid accumulation in milk by lactic acid bacteria.

Keywords

References

  1. 1984 Bonita Avenue Super ANOVA the accessible general linear modeling package Anonymous
  2. Bulletin of the Int. Dairy Federation v.265 Monograph on determination of free fatty acids in milk and milk products Anonymous
  3. A.U. Ziraat Fak. Yay v.1313 Terayag teknolojisi Atamer, M.
  4. Standard Methods for the Examination of Dairy Products Chemical and physical methods Case. R.A;R.L. Bradley;R.R. Williams;G.H. Richardson(ed.)
  5. Starters for fermented milks v.227 Dellagio, F
  6. Jounal of Dairy Science v.72 Proteolysis during cheese manufacture and ripening Fox, P.F. https://doi.org/10.3168/jds.S0022-0302(89)79246-8
  7. Sogutularak saklanmasi sirasinda sutte olusan degismeler v.4 no.6 Gonc, S;Y. Gahun
  8. International Dairy Journal v.13 no.1 Free fatty acids and volatile compounds of low-fat Kefalograviera-type cheese made with commercial adjunct cultures Kondyli, E;T. Massouras;M.C. Katsiari;L.P. Voutsinas https://doi.org/10.1016/S0958-6946(02)00144-9
  9. Ⅵ Sut ve Sut Urunleri Sempozyumu Tebligler Kitabi Sut Teknolojisi Acisindan Psikrotrof Bakteriller Kilic, S;G. Kavas;H. Usysal
  10. Food Chemistry v.79 no.2 Free fatty acids and volatile compounds of low-fat Feta-type cheese made with commercial adjunct cultures Kondyli, E;M.C. Katsisari;T. Masouras;L.P. Voutsinas https://doi.org/10.1016/S0308-8146(02)00132-2
  11. Starters for fermented milks v.227 Kurmann, J.D.
  12. Sut ve Mamulleri Muayene ve Analiz Metodlan Rehberi. A,U. Ziraat Fak, Yay. no: 18 Kurt, A;S. Cakamakci;A. Caglar
  13. International Journal of Food Microbiology v.59 no.1-2 Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzua-Ulloa cheese Menendez, S;J.A Centeno;R. Godinez;J.L. Rodriguez-Otero https://doi.org/10.1016/S0168-1605(00)00286-5
  14. Sutun Bilesimi ve islenmesi,s. 793E.U.Muhendislik Fak. Yay. No: 33 Metin, M
  15. Food Microbiology v.13 no.5 Lipase production by lactic acid bacteria and activity on butter oil Meyerse, S.A.;S.L. Cuppett;R.W. Hutkins https://doi.org/10.1006/fmic.1996.0044
  16. Cultures fat the manufacture of dairy products Sellars, R.L;F.J. Babel
  17. Food Chemistry v.59 no.3 Ripening of ovine milk cheese, effects of plants rennet, pasteurization, and addition of stater on lipolysis Sousa, M.J.;F.X Malkata https://doi.org/10.1016/S0308-8146(96)00298-1
  18. Fundementals of Dairy Chemistry Lipids of milk: Deterioration Weihrauch, J.L;N.P. Wong(ed.)