alexa Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk
Food & Nutrition

Food & Nutrition

Advances in Dairy Research

Author(s): Arianna Buccioni, Antonio Pezzati, Mauro Antongiovanni, Stefano Rapaccini, Marcello Mele

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The aim of the present study was to investigate the evolution of the fatty acid profile, with particular attention to conjugated linoleic acid (CLA) and to C18:1 isomers, during ripening of sheep cheese (Pecorino Toscano cheese) produced with raw milk. After 60 days of ripening the total concentration of C18:1 isomers and that of CLA pool content decreased. In particular, if isomers profile is considered, the percentage of trans11 C18:1, trans10 C18:1 and cis9, trans11 CLA decreased as consequence of biohydrogenation or of double bonds isomerisation, while the concentration of trans10, cis12 CLA increased.

This article was published in Italian Journal of Animal Science and referenced in Advances in Dairy Research

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