Milk sample type
Content in CLA (mg/g fat)
Raw
1.45 ± 0.20
a
* (n=12)
Thermized
1.43 ± 0.05
a
*(n= 12)
Pasteurized
1.40 ± 0.11
a
* (n= 12)
*Rows with different letters are significantly different
Table 1:
Values (average ± SD) of CLA detected in raw, thermized and pasteurized milk
