Source of Variation of Conjugated-Linoleic-Acid Contents in Dairy ProductsMarcelino Kongo J*, João Leite, Ana Borges and Duarte Ponte
INOVA, Institute for Technological Innovation of the Azores, Road Sao Goncalo, 9540-504 Ponta Delgada, Azores, Poland
- *Corresponding Author:
- Marcelino Kongo J
INOVA, Institute for Technological Innovation of the Azores
Road Sao Goncalo, 9540-504 Ponta Delgada, Azores, Poland
Tel: +351 296 20 17
E-mail: [email protected]
Received date: November 06, 2014; Accepted date: December 03, 2014; Published date: December 10, 2014
Citation: Kongo JM, Leite J, Borges A, Ponte D (2014) Source of Variation of Conjugated-Linoleic-Acid Contents in Dairy Products. J Food Process Technol 5:404. doi:10.4172/2157-7110.1000404
Copyright: © 2014 Kongo JM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Samples of bovine milk (raw, thermized, or pasteurized) and of cheeses (raw and pasteurized) at 60 d of ripening were analyzed for contents in CLA. Detected values varied between 1.45 ± 0.20 mg/g in raw milk, 1.44 ± 0.05 mg/g lipid in thermized milk and 1.40 ± 0.11 mg/g in pasteurized milk, and 9.6 ± 0.5 mg/g in pasteurized cheeses and 10.8 ± 4.2 mg/g in raw-milk cheeses. Our results indicate that although processing factors such as heating and ripening affect the CLA contents of a dairy product, the major source of its variation among products may be the intrinsic amount of CLA present in the raw-milk.