Summary
This laboratory study demonstrates that inoculation of dairy cream with Lacticaseibacillus paracasei strain modulates the lipid composition and fat-soluble vitamin content of the cream substrate. The bacterial strain enriched cream in several bioactive fatty acids with reported antimutagenic and anticarcinogenic properties, and increased provitamin D and vitamin D3 levels over a 48-hour incubation period. The compositional changes were modulated by exposure to light and mechanical mixing, suggesting involvement of lipid peroxidation mechanisms.
Regional applicability
The findings are relevant to United Kingdom dairy processing and butter production, where incorporation of functional lactic acid bacteria cultures could enhance the nutritional profile of cream-based products. However, transferability to commercial dairy operations would require scale-up studies and validation of sensory and shelf-life impacts under manufacturing conditions.
Key measures
Fatty acid profiles (9-hexadecenoic acid, oleic acid, octadeca-9,12-dienoic acid, conjugated linoleic acid, monounsaturated fatty acids); provitamin D3 content; vitamin D3 content; lipid peroxidation status
Outcomes reported
The study measured changes in fatty acid composition (including conjugated linoleic acid, oleic acid, and monounsaturated fatty acids) and provitamin D3 and vitamin D3 content in cream following inoculation with Lacticaseibacillus paracasei. Outcomes were assessed at different time points (6, 24, and 48 hours) under varying light and mixing conditions.
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