Gursoy O.Seckin A.K.Kinik O.Karaman A.D.2024-07-222024-07-22201214653478http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17624Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed. © 2011 Informa UK, Ltd.EnglishBacteriaCheeseFatty AcidsFood StorageLinoleic AcidLinoleic Acids, ConjugatedProbioticsBifidobacterium bifidumBifidobacterium longumEnterococcus faeciumLactobacillus acidophilusLactobacillus paracaseiconjugated linoleic acidfatty acidlinoleic acidprobiotic agentarticlebacteriumcheesefood storagemicrobiologyArticle10.3109/09637486.2011.643295