The development of functional dairy food using cream derived from pasture-fed cow milk and study of flavor formation in the products

研究了几种乳酸菌发酵剂对草饲牛乳乳膏中共轭亚油酸的产生及其对产品风味形成的影响。经高达干酪发酵剂培养6h的草饲牛乳非匀浆乳膏中共轭亚油酸含量显著高于培养前的奶油。用瑞士乳杆菌菌种培养的匀浆乳膏中共轭亚油酸的浓度高于培养前的乳膏。然而，用益生菌乳酸菌培养的匀浆和非匀浆乳膏中的这些含量都低于培养前的乳膏。综上所述，乳酸菌均质或乳酸菌培养可提高草饲牛乳乳膏中共轭亚油酸的含量。

In the present study, we performed to evaluate the production CLA in cream from pasture fed cow milk by several lactic acid bacteria starters and the effect on flavor formation of the product.The CLA level in non-homogenized cream from pasture-fed cow milk, which had been cultured with Gouda cheese starter for 6 hr, was significantly higher than that in pre-cultured cream. The concentration of CLA in the homogenized cream, which had been cultured with Lactobacillus helveticus strain, was higher than that in the pre-cultured cream. However, these levels in both homogenized and non-homogenized cream, which were cultured with probiotic lactic acid bacterial strains, were lower than those in the pre-cultured cream. In conclusion, it is suggested that the CLA level in the cream from pasture-fed cow milk may increase by homogenizing or culturing with lactic acid bacterial strains.