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Register a new userEstimation of conjugated linoleic acid in some types of Syrian cheeses
حامض اللينوليك المقترن (CLA) في بعض أنواع الأجبان السورية
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Damascus University ورقة بحثية
Publication date
2011
fields
Food Sciences
and research's language is
العربية
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Shamra Editor
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هدفت الدراسة إلى تقدير كمية حامض اللينوليك المقترن CLA في بعض أنـواع الجـبن الـسورية المتوافرة في الأسواق المحلية و الشائعة الاستهلاك لدى المواطن الـسوري؛ و ذلـك للأهميـة الـصحية و الغذائية لهذا المركب و للحصول على معلومات يمكن عن طريقها معرفة معدل تناول الفرد مـن CLA، شملت الدراسة خمسة أنواع من الأجبان و هي الجبن الأبيض المصنع من حليب الأبقار و الجبن الأبـيض المنتج من حليب الغنم و أنواعاً من الأجبان المطبوخة القابلة للمد و جبن القشقوان و الجبن البلغاري (فيتا)، و هي أجبان تنتج بطرائق تصنيعية مختلفة.
This study aimed to estimate the concentration of conjugated linoleic acid (CLA) in some Syrian cheeses available in local market and the daily consumption of CLA due to its health importance and nutrition properties. Five types of cheeses were used namely, white cheese (12.92% fat) produced from cow's milk, white cheese (14.64% fat) produced from ewe's milk، processed cheese (18% fat), mozzarella cheese (29.18 fat) and vita cheese (Bulgarian cheese, 15.5% fat) produced at different manufacturing units.
References used
Azain, M. J. 2003. Conjugated linoleic acid and its effects on animal products and health in single-stomached animals. Proceedings of the Nutrition Society:62:319-328
Bondia-Pons, I., C. Molto-puigmarti, A. I. Castellote and M. C. Lopez-Sabater. 2007. Determination of conjugated linoleic acid in human plasma by fast gas chromatography. J. Chromatography, 1157:422-429
Chamba, J., J. Chardigny, S. Gnadig, E. Perreard, S. Chappaz, R. Rickert, H. Steinhart and J. Sebedio. 2006. Conjugated linoleic acid (CLA) content of French Emmental cheese: effect of the season, region of production, processing and culinary preparation . Lait :86: 461-467
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The aim of this research is to study chemical and physico-chemical characteristics of
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Syria between 2003 and 2004. Chemical and microbiological analyses were
applied to determin
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that their quality do not fulfill the set minimum Syrian quality standards. The
microbiological analyses (Coliform, Escherichia, Staphylococcus aureus, and
Salmonella), rate was 75% for Coliform organisms and 66% for Escherichia in
Baladi, while it decreased to 43% for Coliform and 25% for Escherichia in
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exceeded 15% for both types of cheeses. 18% and 12% of Salmonella were
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characteristics. The above findings, lead to different defects and properties
which do not fulfill the Syrian quality standards. Thus, the quality of Syrian
cheeses varieties is still questionable.
This paper, we evaluated some varieties of local cheeses. samples were collected randomly from various production sites in Homs. Chemical and microbiological analyses were applied to determine their suitability to the Syrian standards.
This study sh
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Chelal samples, that 2% of Halloumi cheese samples, and 8% of Msannara cheese samples contained Escherichia coli bacterium.
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Baladi cheese samples, 33% of Akkawi(Cows), 83 %of Chelal , and 100% of Kashkawan samples were contrary to the Syrian Normal Standard for dry matter. And all samples of cheese identical to the Syrian Normal Standard for sodium chloride 100%.
This research was conducted at the Faculty of Agriculture, Department of
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