Inducing Conjugated Linoleic Acid Concentration in Tallaga-Like Cheese by Using Probiotics, Inulin and Lipolysed Milk Containing Safflower Oil as Precursor on Its Quality Characteristics


  • Mohammed Abouelwafa Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt.
  • H. A. A Ahmed Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt.
  • M. S El-Safty Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt.
  • R. A. M. Khalil Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt.


Conjugated linoleic acid, Safflower oil, Probiotic, Tallaga-like cheese, Inulin, Quality characteristics.


Probiotic functional dairy products are known of their positive impact on overall health. Conjugated linoleic acid (CLA) has a healthy magical effect on human health. So, a new Tallaga-like cheese was prepared by using some probiotic strains and lipolyzed milk with Safflower oil as a source of free linolenic acid as well as with or without inulin as prebiotic and followed its impact on cheese quality characteristics of Tallaga-like cheese stored at 5°C for 28 day. Mixture of equal parts of fresh buffaloe`s and cow`s milk were standardized to 3.60 % fat, pasteurized, cooled to 37°C, salted, mixed well with 0.6% (v/v) lipolyzed milk with Safflower oil, inoculated with probiotic bacteria (Lb. plantarum, Lb. acidophilus, Lb. casei and B. bifidum) and fortified with/without 1.5% inulin to induce CLA formation  Results showed that using inulin with 0.6% safflower oil and probiotic bacteria increased significantly the CLA concentration as compared to using probiotics with lipolysed milk only. Addition of different probiotics with inulin increased significantly the titratable acidity, total lactic acid bacteria with higher rheological characteristics and gained higher total acceptability scores. It can be recommended that functional Tallaga-like cheese with more than double CLA, presented in control cheese, can be made with using Lb. plantarum or Lb. acidophilus and 1.5% inulin in the presence of lipolysed milk with safflower oil as a source of free linolenic acid.


Download data is not yet available.


Abbas, Halima F.; Tammam, A. A.; Gomah, Nanis H.; Elderwy, Y. M. A. and Moneeb, Asmaa H. M. (2020). Making Domiati cheese from mixtures of cow’s milk and milk powder. J. of Food and Dairy Sci., Mansoura Univ., 11 (3):83 – 89.

Abd El-Salam, M. H. A., El-Shafei, K., Sharaf, O. M., Effat, B. A., Asem, F. M. and El-Aasar, M. (2010). Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acid. Inter. J. of Dairy Techn., 63(1), 62–69.

Abd-Rabou, Hagar S; El-Ziney, M.G.; Awad, Samah M.; AlSohaimy, S.A and Dabour, Nassra A (2016). Impact of probiotic and synbiotic supplementation on the physiochemical, texture and sensory characteristics of wheyless Domiati-like cheese. MOJ Food Process Technol., 3 (3):317-325.

Al-Hindi, R.R. and Abd El Ghani, S. (2015). Production of free conjugated linoleic acid by fermentation performed using Lactobacillus casei and Bifidobacterium bifidum. Global Veterinaria 14 (5): 720-728.

Alnemr, T.M.; Abd El-RazeK, Amal M.; Hasan, Hoda M. A. and Massoud, Mona I. (2013). Improving of Karish cheese by using enhanced technological texturizing inulin. Alex. J. Agric. Res., 58 (2):173-181.

Alves, Larissa D.; Richards, N.S.P.; Mariutti, Lilian R.B.; Nogueira, G.C. and Bragagnolo, Neura (2011). Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses. Eur. Food Res. Technol, 233: 667–675.

Amer, A. (2011). Prpbiotics as a tool to improve microbial quality of soft cheese. Assiut Vet. Med. J., 57:129.

Ares, G.; Varela, P.; Rado, G. and Gimenez, A. (2011). Are consumer profiling techniques equivalent for some product categories? The case of orange- flavoured powdered drinks. Int. J. Food Sci. and Techn, 46: 1600.

Awad, S.; Ahmed, N. and El-Soda, M. (2007). Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development. Food Chem. 104:1192–1199. https: // doi .org/ 10 .1016/ j.foodchem .2007 .01 .043.

Basak, S. and Duttaroy, A. (2020). Conjugated Linoleic Acid and Its Beneficial Effects in Obesity, Cardiovascular Disease, and Cancer. Nutrients, 12(7):1913.

Choi, J.; Lee, S.I.; Rackerby, B.; Frojen, R.; Goddik, L.; Ha, S. D. and Park, S.H. (2020). Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging. Appl. Microbiol. Biotechnol. 104:6249–6260. https: // doi .org/ 10 .1007/s00253 -020 -10651-7.

Chorfa, Nasima; Hamoudi, Safia; Belkacemi, K. (2010). Conjugated linoleic acid formation via heterogeneous hydrogenation/isomerization of safflower oil over mesostructured catalysts. App. Catalysis A: General 387: 75–86.

Clark, S.; Costello, M.; Drake, M. and Bodyfelt, F. (2009). The Sensory Evaluation of Dairy Products. 2th Edition, Springer Science Business Media, LLC. New York, USA.

Effat, B.A.M.; Mabrouk, A.M.M.; Sadek, Zainab I.; Hussein, Gehan A.M. and Magdoub, M.N.I (2012). Production of novel functional white soft cheese. J. Micro., Biotech. and Food Sci.: 1 (5) 1259-1278.

Ekinci, F.Y.; Okur, O. D.; Ertekin, B. and Guzel-Seydim, Z. (2008). Effects of probiotic bacteriaand oils on fatty acid profiles of cultures cream. Eur. J. lipid Sci. Technol., 110: 216-224.

El-Abd, M.M., Abd El-Fattah, A.M., Osman, S.G. & Abd El-Kader, R.S. (2003) Effect of some lactic acid bacteria on the properties of low salt Domiati cheese. Egyptian J. of Dairy Sci., 31: 125–138.

El-Baz, Azza M. (2013). The use of inulin as a dietary fiber in the production of symbiotic UF- soft cheese. J. Food and Dairy Sci., Mansoura Univ., 4 (12): 663 – 677.

Elewa, N.A.H.; Deghedi, M. A.; Zedan, M. A.; Mailam, M.A. (2009). Synergistic effects of inulin and cellulose in UF probiotic white soft cheese. Egyptian J. Dairy Sci.; 37(1): 85 - 100.

El-Kholy, Amira M. (2015). The use of artichoke (Cynara Scolymus, L) extracts for the production of Tallaga cheese. Intr. J. Food and Nutr. Sci., 4(1): 34-41.

Elshaghabee, F.M.F. (2023). Probiotics in Dairy Foods: Advantages and Disadvantages. Egypt. J. Agric. Sci., 74 (1): 1-18.

El-Soda, M. A. (1993). The role of lactic acid bacteria in accelerated cheese ripening. FEMS Microbiology Reviews, 12(1–3): 239–251.

El-Tawel, H.S. (2004). Studies on Edam cheese. Ph.D. thesis, faculty of Agriculture at Fayoum, Cairo University.

El-Zayat, A.I and Osman, M.M. (2001). The use of probiotics in Tallaga cheese. Egyptian J. Dairy Sci., 29: 99-106.

Euromonitor International, 2012. Cheese in Egypt.

Folkertsma, B and Fox, P.F. (1992). Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. J. Dairy Res., 59, 217-224.

Ghazal, Marium M; Al-Hilfy, Nawafal A.A. and Ali, Hadeir, A. (2021). Production of Functional Soft Cheese and Studying its Chemical and Sensory Evaluation Properties. Basrah J. Agric. Sci., 34(1): 67-83.

Griffiths, M. W., and A. M. Tellez. (2013). Lactobacillus helveticus: The proteolytic system. Front. Microbiol. 4:30-38.

Gursoy, O.; Seckin, A. K.; Kinik, O. and Karaman, Aysed D. (2012). The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese. Inter. J. of Food Sci. and Nutr., 63(5): 610–615.

Hafez, Y.M.; Sobeih, Azza M. and Mansour, Nehal M. (2019). Pivotal role of Lactobacillus strains in improvement of soft cheese quality and inhibiting the growth of harmful and dangerous bacterial pathogens. Slov. Vet. Res., 56 (22): 657–63.

Hamad, M.N.F. and Naser El-Deen, Mervat O.M. H. (2021). Attempting to produce Egyptian Tallaga cheese with International Specifications. Open Access Res. J. of Sci. and Techno., 01(01): 008–023.

Hamad, M.N.F.; Gomaa, M.S.; El-Kadi, S.M. and Al-Esawy, Shymaa A.I. (2017). The effect of starter type on the quality of Tallaga soft white cheese. Egypt. J. of Appl. Sci., 32 (7): 146-165.

Hanlon, Melanie; Choi, J.; Goddik, L. and Park, Si H. (2021). Microbial and chemical composition of Cheddar cheese supplemented with prebiotics from pasteurized milk to aging. J. Dairy Sci. 105:2058–2068.

Hussien, Heba; Abd-Rabou, Hagar S. and Saad, Marwa A. (2022). The impact of incorporating Lactobacillus Acidophilus bacteriocin with inulin and FOS on yogurt quality. Scientific report, 12: 13401.

Kamel, Dalia G.; Hammam, A.R.A.; Alsaleem, K.A. and Osman, Dina M. (2021). Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics. Food Sci Nutr., 9: 1743–1749.

Karimi, R.; Azizi, M. H.; Ghasemlou, M. and Vaziri, M. (2015). Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review. Carbohydrate polymers, 119: 85-100.‏

Kasimolu, A.; Göncüolu, M.; and Akgün, S. (2004). Probiotic white cheese with Lactobacillus acidophilus. Inter. Dairy j., 14(12), 1067–1073.

Kebary, K.K.; El-Shazly, H.A. and Youssef, I.T. (2015). Quality of Probiotic UF Domiati Cheese made by Lactobacillus rhamnosus. Int. J. Curr. Microbiol. App. Sci, 4(7): 647-656.

Krishna, A.; Krishna, K.A. and Patel, S.S. (2020). Inulin-Benefits and Scope of Use in Dairy Products. Inter. J. of Curr. Micro. and Appl. Sci., 9(8): 1911-1921.

Mansour, F.M.S. (2005). Technological studies on Mozzarella cheese from Egyptian buffaloe`s milk. Ph.D. Thesis, Ain-Shams University, Egypt.

Marshall; R. T. (1992). Standard Methods for the Examination of Dairy Products. 16th Edition. American Public Health Association; Washington.

Mehanna, A.S. and Rashed, M.A. (1990). At attempt to improve the keeping quality of Tallaga cheese by using milk treated with carbon dioxide. Egypt. J. Dairy Sci., 18: 377-388.

Meyer, D.; Bayarri, S.; Tárrega, A. and Costell, E. (2011). Inulin as texture modifier in dairy products. Food Hydroc., 25: 1881-1890.

Mohammed, Ragia, O.Y. (2016). Improve microstructure and rheological properties of Kareish cheese. J. Food and Dairy Sci., Mansoura Univ., 7 (1): 1 – 9.

Moneeb, Asmaa H.M. and El-Derwy, Y.M.A. (2021). Effect of using probiotic bacteria as adjunct culture in Domiati cheese making. Assiut J. Agric. Sci., 52 (3): (48-58).

Neschen, S.; Moore, I.; Regittnig, W.; Yu, C. L.; Wang, Y.; Pypaert, M., et al. (2002). Contrasting effects of fish oil and safflower oil on hepatic peroxisomal and tissue lipid content. Amer. J. of Physiol.-Endocrinology and Metabo., 282(2): 395-401.

Norris, Leigh E.; Collene, Angela L.; Asp, Michelle L.; Hsu, Jason C.; Liu, Li-Fen; Richardson, Julia R.; Li, Dongmei; Bell, Doris; Osei, Kwame; Jackson, Rebecca D. and Belury, Martha A. (2009). Comparison of dietary conjugated linoleic acid with safflower oil on body composition in obese postmenopausal women with type 2 diabetes mellitus. Am. J. Clin. Nutr.;90: 468–476.

Olivo, Paula M.; Dos Santos, G.T.; Rodrigues, B.M.; Osmari, Milene P.; De Marchi, Francilaine E.; Madrona, G.S.; Agostinho, Bruna C. and Pozza, M.S.S. (2021). Starter bacteria as producers of CLA in ripened cheese. An Acad Bras Cienc, 93(3): e20190677. DOI 10.1590/0001-3765202120190677.

Ong, L. and Shah, P.N. (2009). Probiotic cheddar cheese: influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. LWT Food Sci Tech., 42:1260–1268.

Robinson, R.K. and Tamime, A.Y. (1991) Feta and Related Cheeses. 2th Edition. Woodhead Publishing Ltd., England.

Rodrıguez_Garcıa, J.; Puig, A.; Salvador, A. and Hernando, I. (2012). Optimization of a sponge cake formulation with inulin as fat replacer: Structure, physicochemical, and sensory properties. J. of Food Sci., 77 (2): 189 – 97.

Rosson, R.A. and Grund, A.D. (2001). Linoleate isomerase. World Patent 100846, 30.

Saleh, A. E.; Abd El-Malek, A. F. and Moussa, M. A.M. (2020). Extended shelf life of Tallaga cheese by natural preservatives. J. Product. & Dev., 25(1): 25- 37.

Sanders, M. E.; Merenstein, D. J.; Reid, G.; Gibson, G. R. and Rastall, R. A. (2019). Probiotics and prebiotics in intestinal health and disease: from biology to the clinic. Nature Reviews Gastroenterology & Hepatology, 16 (10): 605–616.

Shah, N.P. (2000). Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci., 83: 894-907.

Shehata, A. E.; EL- Nawawy, M. A.; E L- Kenany, Y. M. and Aumara, I. E. (2001). Production of soft cheese with health benefits. In Proc. 8th Egyptian conf. Dairy Sci. & Techn., p. 635 – 651.

Shehata, A.E.; Gaafer, A.M. and Hussein, G.A. (1995). Fate of enterotoxigenic S. aureus in Tallaga cheese. Proceedings of the 6th Egyptian Conf. Dairy Sci. and Techn., November 4-6, 1995, Cairo, Egypt., pp: 169-182.

Shimomaoera, Y.; Tamaoera, T. and Suzuki, M. (1990). Less body fat accumulation in rats fed a safflower oil diet than in rats fed a beef tallow diet. J. Nutrition, 120: 1291-1296.

Statista (2021).

Snedcor, G.W. and Cochran, W.G. (1969) Statistical Methods. Iowa state University press, Iowa, U.S.A. 6th ed.

Soliman, A.H.Y.; Abdalla, M.I. and El Zubeir, I. E. M. (2018). Effect of level of milk fat on the compositional quality of Sudanese white cheese during storage, Sky J. of Food Sci., 2:1- 9.

Suliman, A.H.Y.; Abdalla, M.I. and El Zubeir, I. E. M. (2013). Effect of level of milk fat on the compositional quality of Sudanese white cheese during storage, Sky Journal of Food Science, 2(1):1- 9.

Tamime, A. Y. (2006). Brined cheese. (1stEd.) Blackwell Publishing. P.139- 187.

Tologana, Ria D.; Wikandari, R.; Rahayu, E.S.; Suroto, D.A. and Utami, T. (2023). Correlation between the chemical, microbiological and sensory characteristics of cream cheese using a mixed and single probiotic culture. J. Food Sci Technol, 60(1):181–189.

Van Nieuwenhove, C.P.; Oliszewski, R.; Gonzalez, S.N. and Chaia, A.B.P. (2007) Influence of bacteria used as adjunct culture and sunflower oil addition on conjugated linoleic acid content in buffalo cheese. Food Res. Int., 40:559–564.

Yahyavi, F. and Kalajahi, S. E. M. (2014). A study of the possibility of low- fat feta cheese production using dietary fiber. Advance Environmental Biology, 8, 1245- 1249.

Yang, B.; Chen, H.; Stanton, C.; Ross, R.P.; Zhang, H.; Chen, Y.Q. and Chen, W. (2015). Review of the roles of conjugated linoleic acid in health and disease. J. of Functional Foods, 15: 314–325.

Yerlikaya, O. and Ozer, E. (2014). Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus. Food Science and Technology, 34, 471–477.



How to Cite

Abouelwafa, M., Ahmed, H. A. A., El-Safty, M. S., & Khalil, R. A. M. (2023). Inducing Conjugated Linoleic Acid Concentration in Tallaga-Like Cheese by Using Probiotics, Inulin and Lipolysed Milk Containing Safflower Oil as Precursor on Its Quality Characteristics. Journal of Chemistry and Nutritional Biochemistry, 4(2), 1–14.