The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk
Milk and milk product are nutritious food items containing numerous essential nutrients. The content of conjugated linoleic acid may promote positive health effects. Fermented dairy foods have long been considered safe and nutritious. Animal foods are rich in CLA (Conjugated Linoleic Acids) an...
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id-ugm-repo.1353702015-11-11T02:23:44Z https://repository.ugm.ac.id/135370/ The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk Indratiningsih, Indratiningsih Nurliyani, Nurliyani A, Irawan Agronomy Food technology Livestock Milk and milk product are nutritious food items containing numerous essential nutrients. The content of conjugated linoleic acid may promote positive health effects. Fermented dairy foods have long been considered safe and nutritious. Animal foods are rich in CLA (Conjugated Linoleic Acids) and dairy products are the major sources of CLA. The objective of this study was to investigate to increase CLA in goat milk through fermentation process using bacteria L. acidophilus (La) that produced acidhopilus milk. Goat milk was fermented with different level of L.acidophilus (1.0, 3.0 and 5.0%) and incubated at 37 0 C for 5 hours. The result indicated that fermentation processing increased CLA. There was significant different of CLA concentration between fresh milk and fermented milk (p<0.05), CLA was 0.89 – 0.99 % of total fatty acids, but no significant difference between fermented milk.As conclusion, fermentation with L,acidophilus increased CLA concentration. Key Words: Goat milk, Fermentation, Conjugated linoleic acid 2012-11-26 Conference or Workshop Item PeerReviewed application/pdf en https://repository.ugm.ac.id/135370/1/The%20Effect%20of%20Fermentation%20Using%20Lactobacillus%20acidophilus%20on%20Conjugated%20Linoleic%20Acid%20in%20Goat%20Milk.pdf Indratiningsih, Indratiningsih and Nurliyani, Nurliyani and A, Irawan (2012) The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk. In: Improving Smallholder and Industrial Livestock Production for Enhancing Food Security, Environment and Human Welfare, 26-30 November 2012, Thailand. |
| institution |
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Repository Civitas UGM |
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English |
| topic |
Agronomy Food technology Livestock |
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Agronomy Food technology Livestock Indratiningsih, Indratiningsih Nurliyani, Nurliyani A, Irawan The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk |
| description |
Milk and milk product are nutritious food items containing numerous essential nutrients. The
content of conjugated linoleic acid may promote positive health effects. Fermented dairy
foods have long been considered safe and nutritious. Animal foods are rich in CLA
(Conjugated Linoleic Acids) and dairy products are the major sources of CLA. The objective
of this study was to investigate to increase CLA in goat milk through fermentation process
using bacteria L. acidophilus (La) that produced acidhopilus milk. Goat milk was fermented
with different level of L.acidophilus (1.0, 3.0 and 5.0%) and incubated at 37
0
C for 5 hours.
The result indicated that fermentation processing increased CLA. There was significant
different of CLA concentration between fresh milk and fermented milk (p<0.05), CLA was
0.89 – 0.99 % of total fatty acids, but no significant difference between fermented milk.As
conclusion, fermentation with L,acidophilus increased CLA concentration.
Key Words: Goat milk, Fermentation, Conjugated linoleic acid |
| format |
Conference or Workshop Item PeerReviewed |
| author |
Indratiningsih, Indratiningsih Nurliyani, Nurliyani A, Irawan |
| author_facet |
Indratiningsih, Indratiningsih Nurliyani, Nurliyani A, Irawan |
| author_sort |
Indratiningsih, Indratiningsih |
| title |
The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk |
| title_short |
The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk |
| title_full |
The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk |
| title_fullStr |
The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk |
| title_full_unstemmed |
The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk |
| title_sort |
effect of fermentation using lactobacillus acidophilus on conjugated linoleic acid in goat milk |
| publishDate |
2012 |
| url |
https://repository.ugm.ac.id/135370/1/The%20Effect%20of%20Fermentation%20Using%20Lactobacillus%20acidophilus%20on%20Conjugated%20Linoleic%20Acid%20in%20Goat%20Milk.pdf https://repository.ugm.ac.id/135370/ |
| _version_ |
1681233994707894272 |