J. Jiang et al., CONJUGATED LINOLEIC-ACID IN SWEDISH DAIRY-PRODUCTS WITH SPECIAL REFERENCE TO THE MANUFACTURE OF HARD CHEESES, International dairy journal, 7(12), 1997, pp. 863-867
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.