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Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese
- Source :
-
International Dairy Journal . Mar2010, Vol. 20 Issue 3, p190-194. 5p. - Publication Year :
- 2010
-
Abstract
- Abstract: The aim of the study was to evaluate the transfer of conjugated linoleic acid (CLA) and of C18:1 isomers from sheep milk to Pecorino Toscano protected denomination of origin cheese and to monitor the stability of these fatty acids during ripening. The total content of C18:1 fatty acids was not affected by milk treatment but there were changes in the isomers profile. In particular, the milk trans11 C18:1 decreased with pasteurization and after starter culture addition. In contrast, trans10 C18:1 and cis9, trans11 C18:2 were enhanced by the thermal treatment of milk. The fatty acid profile of cheese reflected that of milk used for cheese making with the exception of the C18:1 and CLA isomer profile. The cheese ripening affected the percentage of cis9, trans11 C18:2, which increased more than 10% on total content of CLA. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 09586946
- Volume :
- 20
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- International Dairy Journal
- Publication Type :
- Academic Journal
- Accession number :
- 47456126
- Full Text :
- https://doi.org/10.1016/j.idairyj.2009.10.001