CONJUGATED LINOLEIC-ACID IN SWEDISH DAIRY-PRODUCTS WITH SPECIAL REFERENCE TO THE MANUFACTURE OF HARD CHEESES

In this study, the concentration of conjugated linoleic acid (CLA), a natural potential anticarcinogen, in different commercial Swedish dair y products, i.e. two types of pasteurized milk, five cream products, s even fermented milk products and six types of cheeses, was determined. The concentration of CLA (cis-9,trans-11 isomer) was 5.8-5.9 mg g(-1) fat in pasteurized milk, 4.6-6.2 in fermented milk, 6.1-6.2 in cream products, and 5.0-7.1 in cheeses. The variation in the concentration o f CLA in processed products was smaller than that previously reported in raw milk. No effect of manufacture, starter culture or ripening tim e on the concentration of CLA in two common types of Swedish hard chee ses (Greve and Herrgardsost) was observed. (C) 1998 Elsevier Science L td. All rights reserved.