KR100953915B1 - A method for preparing a cheese having rich conjugated linoleic acid by controlling lactating time, feeding regimen and ripening - Google Patents

Abstract

The present invention relates to a method for preparing cheese containing a large amount of conjugated linoleic acid by adjusting the feeding time, feed system and ripening conditions, and more specifically, prepared by milk obtained from ruminants for each feeding time and feed system It relates to a method for producing a cheese containing a large amount of conjugated linoleic acid by controlling the maturation period of the prepared cheese.

According to the present invention, the cheese made from milk obtained from cows fed hay and rich feed in early spring is aged for 4 months to 7 months to provide a cheese containing a large amount of conjugated linoleic acid.

Conjugated linoleic acid, cheese, feeding time, feed system, ripening, pasture, rearing, barn

Description

Process for preparing a cheese having rich conjugated linoleic acid by controlling lactating time, feeding regimen and ripening}

The present invention relates to a method for preparing cheese containing a large amount of conjugated linoleic acid by adjusting the feeding time, feed system and ripening conditions, and more specifically, prepared by milk obtained from ruminants for each feeding time and feed system It relates to a method for producing a cheese containing a large amount of conjugated linoleic acid by controlling the maturation period of the prepared cheese.

Conjugated linoleic acid (CLA) is a mixture of the positional and geometric isomers of linoleic acid ( cis - 9, cis - 12-octadecadienoic acid), respectively 7 and 9, 8 and 10, 9 and 11 , 10 and 12 or 11 and 13 conjugated double bond arrangement. Conjugated linoleic acid is a cancer (Ha et al ., 1987, Carcinogenesis 8: 1881-1887; Ip et al ., 1991, Cancer Res . 51: 6118-6124; Belury et al ., 1996, Nutr . Cancer 26: 149-157), and anti-arteriosclerosis (Lee et al . 1995, Atherosclerosis 108: 19-25), showing a variety of protective roles for degenerative diseases, reducing catabolic effects on immunostimulation (Cook et al ., 1993, Poult . Sci . 72: 1301-1305), improving the protein to fat ratio in various animal models. In addition, some isomers of conjugated linoleic acid are associated with improving body fat loss effects (Park et. al ., 1999, Lipids 23: 685-689). Conjugated linoleic acid is found in many foods, but the main dietary sources are ruminant tissue and milk (Chin et al ., 1994, J. Nutr . 124: 2344-2349). The profiles of conjugated linoleic acid isomers found in ruminant tissues and dairy products vary, but account for more than 90% of the total conjugated linoleic acid. The cis -9 and trans -11-isomers are known to be dominant.

In addition, fatty acid compositions of animal tissue may be affected by many factors, such as nutritional status, depot, species and feeding time of the animal (Duckett et al. al ., 2002, J. Anim . Sci . 80: 3353-3360; Aharoni et al ., 1995, J. Anim . Sci . 73: 2712-2720). The main source of conjugated linoleic acid in dairy products is derived from isomerization of linoleic acid and lenolenic acid (LNA) during microbial biohydrogenation in ruminants, resulting in concentrations of source and lipid substrates, grass to grain Gerson et al ., 1985, J Agric . Sci . 105: 27-30) and adherence to feed particles (Harfoot et. al ., 1973, Biochem. J. 132: 829-832). Attempts have been made to increase the conjugated linoleic acid concentrations in cow's milk in a variety of ways by feeding high fat substrates containing n-6 and / or n-3 long chain fatty acids and controlling the feed system. This may be related, in part, to ruminant microbial populations affected by the cattle's diet. Furthermore, Butyrivibrio , an active conjugated linoleic acid-producing rumen microbial group, fibrisolvens ) decreased when cows fed low-roughage diets (Lathm et al. al . , 1972, Appl . Microbiol . 24: 871-877). Moreover, numerous data have shown that the content of conjugated linoleic acid in various dietary items is influenced by production conditions (Chin et. al ., 1994, J. Nutr . 124: 2344-2349; Kim et al ., 2002, J. Food Sci . 67: 1731-1737). Aeration (Ha et al . , 1989, Carcinogenesis 8: 1881-1887), temperature, grinding pH, additives and ripening were found to affect the conjugated linoleic acid content. It has also been found that the fatty acid profile of milk depends on the feeding season and on some type of dietary factors (Dhiman et. al ., 1996, J. Dairy Sci . 79 (Suppl. 1): 137-143; Kelly et al ., 1998, J. Dairy Sci . 81: 1630-1636; White et al . 2001, J Dairy Sci . 84: 2295-2301).

Some types of lactic acid bacteria are known to have conjugated linoleic acid production activity (Kim and Liu, 2002, J. Food Sci . 67: 1731-1737), which was estimated to affect the conjugated linoleic acid concentration during cheese ripening. There are many studies showing dietary effects on the conjugated linoleic acid content in milk, but none suggests a direct comparison of the conjugated linoleic acid content in cheese produced under different feeding conditions.

Therefore, an object of the present invention is to produce a cheese containing a large amount of conjugated linoleic acid by adjusting the feeding time of the ruminant, the feeding system, the maturing conditions of the cheese.

In order to achieve the above object, the present invention

Obtaining milk from cows fed hay and rich feed during March to May;

Preparing a cheese by coagulating milk by adding a starter lactic acid culture medium and rennet to the milk; And

It provides a method for producing a cheese containing conjugated linoleic acid comprising the step of aging the cheese for 4 to 7 months.

The present invention also provides a conjugated linoleic acid-containing cheese prepared according to the above method.

According to the present invention, the cheese made from milk obtained from cows fed hay and rich feed in early spring is aged for 4 months to 7 months to provide a cheese containing a large amount of conjugated linoleic acid.

EMBODIMENT OF THE INVENTION Hereinafter, the structure of this invention is demonstrated concretely.

The present invention

Obtaining milk from cows fed hay and rich feed during March to May;

Preparing a cheese by coagulating milk by adding a starter lactic acid culture medium and rennet to the milk; And

It relates to a method for producing a cheese containing conjugated linoleic acid comprising the step of aging the cheese for 4 to 7 months.

Cheese made from cows grazing in March or May, or from cattle raised in barn, has a higher content of conjugated linoleic acid than in other seasons. This is due to feed, hay has a high concentration of linoleic acid, the main precursor of conjugated linoleic acid in the hydrogenation reaction by ruminant microorganisms, and linoleic acid contained in hay to the hydrogenation reaction by ruminant microorganisms. Because it is easier to use than grass.

In addition, the present invention is to feed cows a feed mixed with hay and rich feed at a ratio of 5: 5 to 8: 2. Preferably, the mixing ratio of hay and rich feed is 7: 3 in order to have a feed particle size suitable for converting linoleic acid to conjugated linoleic acid by the rumen microorganism.

In the present invention, "rich feed" refers to a feed which is small in volume and low in crude fiber but high in protein, soluble nitrogen, and the like, and is commonly used in grains, plants such as corn, sorghum, wheat, and barley. The oils and salted leftovers such as rice bran, rice bran, barley bran and wheat bran, fish meal, or a compound feed made of a mixture of them are included. In the present invention, the components of the thick feed are described in Table 1, but it is apparent to those skilled in the art that various modifications and modifications are possible within the scope of the technical document, and such modifications and modifications belong to the appended claims.

In addition, the present invention is characterized by producing a cheese by adding the starter lactic acid culture medium to the milk obtained during March-May. The starter lactic acid bacteria is a strain belonging to the genus Lactococcus sp. With the ability to produce CLA is not particularly limited thereto. According to one embodiment of the present invention, Lactococcus lactis subspences Cremoris ( L. lactis) ssp . cremoris ) CCRC12586 is used as starter strain.

The starter lactic acid bacteria culture medium is preferably added to 3 to 8 parts by weight of milk fat. More preferably 5 parts by weight is good. When the content of the starter lactic acid culture medium is 3 parts by weight or less, fermentation does not occur properly, and when 8 parts by weight or more, it is difficult to obtain a high quality cheese due to excessive fermentation.

Moreover, the cheese of this invention is characterized by aging at 10-20 degreeC. More preferably, the hydrogenation reaction by the microorganism is preferably aged at 15 ° C. in order to occur more actively.

The cheese is preferably aged for 4 months to 7 months. This is because the microbial phase is affected during the ripening of the cheese, lactic acid bacteria contained in the milk increases the content of conjugated linoleic acid. Therefore, the cheese aged 4 to 7 months contains a large amount of conjugated linoleic acid compared to unaged cheese, according to one embodiment of the present invention, 5.77 ~ 10.34 mg conjugated linoleic acid per 1 g of fat have.

The conjugated linoleic acid prepared according to the method of the present invention is characterized in that it comprises c9, t11 and t10, c12.

In addition, the manufacturing method of the cheese containing a large amount of conjugated linoleic acid of the present invention is not particularly limited, but L. lactis as a starter strain Lactococcus lactis subspences Cremoris ( L. lactis) ssp . cremoris ) Using strain CCRC12586, strain culture was added to the milk at 30 ° C. with 3-8 parts by weight of milk fat, then the milk was coagulated using rennet, and the coagulated milk was cut into cubes by 3/8 and mixed. Thereafter, the mixture is cooked at 35 to 40 ° C. for 20 to 50 minutes, further maintained for 30 to 50 minutes, and the curd is separated from the whey to form a mass in the curd. The cheese block is immersed in high saline for two days per kg, and after the high saline is finished, the cheese is aged in a ventilated room at 10 to 20 ° C.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are only for illustrating the present invention, and the content of the present invention is not limited by the following examples.

<Example 1> Conjugated linoleic acid content according to the feeding time (seasonal change)

Feed mixed with hay and rich feed at a ratio of 7: 3 was fed in the barn, fed to Holstein cows (650 kg). The barn has all the typical features of a cheese production farm, natural grasses, a total mixed ration facility and a sufficient number of cows to choose a feeding group at a similar time.

Rich feed composition table Ingredient composition g / kg DM Ingredient composition g / kg DM Corn grain 630 DM (Dry Matter) 605 Alfalfa silage 135 ADF (Acid Detergent Fiber) 124 Alfalfa hay 93.0 NDF (Neutral Detergent Fiber) 245 Soybean meal 12.0 CP (Crude Protein) 175 Limestone 10.0 C16: 0 6.8 Calcium phosphate 5.0 C16: 1 0.04 Sodium bicarbonate 5.0 C18: 0 1.5 Calcium sulfate 0.5 C18: 1 12.4 Magnesium oxide 35.0 C18: 2 25.0 Protein supplement ^c 2.5 C18: 3 1.8 Mineral-vitamin supplement ^a 60.0 Etc 0.4 ^a Mineral-vitamin mix contained (mg / kg mix) Mn, 3500; Zn, 3000; Cu, 750; Fe 20; I, 85; Co, 15; And Se, 35; retinyl acetate (2,100,000 IU / kg), cholecalciferol (390,000 IU / kg), α-tocopheryl acetate (7500 IU / kg)

As shown in FIG. 1, the conjugated linoleic acid content of milk fat obtained from cows every month varied from 3.87 to 7.10 mg CLA / g fat. Milk obtained in April and May had a higher concentration of conjugated linoleic acid than milk produced in winter (December to March).

In addition, no significant change was observed between milk samples obtained from January to March for cows raised in barn fed a feed mixed with hay and thick feed 7: 3. The conjugated linoleic acid content was highest in May (7.10 mg / g fat) and lowest in January (3.87 mg / g fat).

<Example 2> Conjugated linoleic acid content according to the feed system and cheese ripening

The experiment on the effect of the feed system was conducted separately during the experiment on the seasonal change of Example 1.

For this experiment, the Holstein cows (650 kg) were divided into two groups (12 heads each) and each fed different types of feed (grazing (natural grasses) and barn breeding groups (TMR: see Table 1). ).

Raw milk from the two groups was collected four times at 15 day intervals to make cheese. Two different milk jugs were used according to standard methods to make four different cheese blocks every 15 days.

In short, Lactococcus lactis sub Spanish sheath Crescent Morris (L. lactis ssp. Cremoris) using CCRC12586, which was added to the culture solution of the strain at 30 ℃ 5 parts by weight of milk fat in milk as a starter strain. Rennet was used to coagulate the milk, and the coagulated milk was cut into cubes in 3/8, mixed, cooked at 37 ° C. for 30 minutes, and held for an additional 45 minutes. After cooking, the curd was separated from the whey and a lump formed from the curd.

Next, the sixteen cheese blocks prepared above were aged in a aging center. Usually, one cheese block was soaked in high saline for an average of two days per kg. After the high saline dyeing was finished, the cheese was aged in a ventilation chamber at 15 ° C. Sixteen cheese blocks were aged for 4 and 7 months and used as samples.

Changes in Conjugated Linoleic Acid Content in Cheese Date of lactation Feed benefit system 4 months aged cheese 7 months aged cheese In March grazing 6.96 10.34 Barn breeding 7.83 9.83 First week of April grazing 10.12 9.77 Barn breeding 6.77 9.81 3rd week of April grazing 8.09 8.53 Barn breeding 6.67 8.40 In May grazing 9.12 8.47 Barn breeding 5.77 8.80 Average grazing 8.57 9.28 Barn breeding 6.76 9.21

As shown in Table 2, the cheese of the present invention contained relatively high concentrations of conjugated linoleic acid (5.8 to 10.34 mg CLA / g fat) compared to normal cheese (2.9 to 7.1 mg CLA / g fat).

In the grazing cows, the conjugated linoleic acid concentration was higher at 4 months of aging compared to the cheeses from cows raised at barn, but there was no significant increase in cheeses aged at 7 months.

However, unlike the cheese obtained from cow's milk raised in barn, the conjugated linoleic acid concentration of aged cheese obtained from grazing cows was not significantly different from that of aged 4 months.

When the conjugated linoleic acid content of the cheese made from milk obtained between March and May was compared with the feeding time, a difference was found between the samples (see FIG. 1). That is, although not statistically significant, it was high in March and early April, and relatively low in late April and May.

Example 3 Investigation of Fatty Acid Profile

Fatty acid profiles of control cheeses (not mature, indoor) and cheeses aged 4 and 7 months were compared. Cheese samples were extracted twice with 5 mL of an organic solvent mixture (chloroform: methanol = 3: 1; mixed with a vortex mixer). Heptadecanoic acid (C17: 0; Sigma Chemical Co. St. Louis, Mo., USA) was added as an internal standard (recovery = 80%). The upper solvent layer was collected, dehydrated with sodium sulphate and filled with nitrogen until dry. The fatty acid was dissolved in 1 mL of toluene and methylated according to the method of Kim and Liu et al. ( J. Food Sci . 67: 1731-1737, 2002). Fat samples were stored at -20 ° C and analyzed by GC. Fatty acid methyl esters were prepared on a Supelcowax-10 fused silica capillary column (60 m × 0.32 mm, film thickness: 0.5 μm) using a Hewlett Packard model HP5890 gas chromatograph (San Fernando, Canada) equipped with a flame ionization detector and an HP3392 model integrator. , Inc, Bellefonte, PA). Analysis conditions are as follows:

2.4 mL / min helium release; Inlet temperature 240 ° C .; Detection temperature of 250 ° C .; Column chamber temperature starts at 120 ° C. (5 minutes), raises to 10 ° C. at 10 ° C. per minute and holds for 30 minutes. A sample containing 0.5-5 μg of fatty acid (0.5-2 μl) was injected into the column in the split mode.

To identify and quantify fatty acids, Cis- 9, trans- 11 octadecadienoic acid (99% cis- 9, trans- 11 isomer; Matreya, Inc. Pleasant Gap, PA) and known standard mixed fatty acids (Sigma Chemical Co. St. Louis, Mo.).

As shown in FIG. 2, the average concentration of linoleic acid (C18: 3) was higher in the aged compared to unaged cheese, with no difference between cheeses aged 4 and 7 months. Stearic acid (C18: 0) was higher in aged cheese and showed a slight difference depending on the ripening period.

In addition, no significant difference was found between the aged cheeses in the barn and the grazing groups. Cheese samples from the grazing group contained higher concentrations of stearic acid (C18: 0) than those obtained from the group raised in barn (not shown).

1 is a graph showing the change in conjugated linoleic acid content of milk obtained by season.

Figure 2 is a graph showing the fatty acid profile of cheeses made from cows cows raised in barn.

Claims (6)

Mixing milk and rich feed at a ratio of 5: 5 to 8: 2 during March to May to obtain milk from fed cows; Preparing a cheese by coagulating milk by adding a starter lactic acid culture medium and rennet to the milk; And Method for producing a cheese containing conjugated linoleic acid comprising the step of aging the cheese for 4 to 7 months. delete The method of claim 1, A starter lactobacillus culture is a method for producing a conjugated linoleic acid-containing cheese, characterized in that the addition of 3 to 8 parts by weight of milk fat. delete The method of claim 1, A method for producing cheese containing conjugated linoleic acid, wherein the cheese is aged at 10 to 20 ° C. A conjugated linoleic acid-containing cheese prepared according to the method of claim 1.

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