Survey on the level of conjugated linoleic acid in dairy products

A survey was carried out to determine the content of conjugated linoleic ac id (CLA) in various dairy products of domestic and foreign origin. Twenty-t hree types of cheese obtained from cow, sheep and goat milk were analyzed a s well as three types of butter, two types of yoghurt, pasteurized and UHT cow milk and sheep milk. Apart from the CLA. content, the fatty acid compos ition, moisture and fat contents were also assessed. Among the cheeses, the Sicilian, Roman and Sardinian varieties of Pecorino (sheep milk cheese) ha d the highest amount of CLA, followed by Fontina and Swiss Emmenthal. Rathe r high levels of CLA were found in Danish butter cheese slices and processe d cheeses, Fresh forage diets which are rich in polyunsaturated fatty acids are among the factors responsible for increasing the CLA level in dairy pr oducts, The use of raw milk, which is a source of environmental microorgani sms, the use of lamb or kid rennet paste, which is rich in Lipolytic enzyme s, and high-temperature treatments also play an important role.