CONJUGATED LINOLEIC-ACID CONCENTRATIONS IN DAIRY-PRODUCTS AS AFFECTEDBY PROCESSING AND STORAGE

Total conjugated linoleic acid (CLA) concentrations increased 1.32 fol d in salted and 1.27 in unsalted butter but did not alter the ratio of 9-cis, 11-trans to total CLA. Nonfat yogurt showed an increase in CLA content with processing (5.25 mg total CLA/g fat) compared to unproce ssed raw material (4.40 mg CLA/g fat). No changes in CLA content was o bserved in processed dairy products such as lowfat yogurt, regular yog urt, lowfat and regular ice cream, sour cream or cheeses such as Mozza rella, Gouda and Cheddar. Storage did not affect CLA concentration in any products suggesting that CLA is a stable component.