Title: Conjugated Linoleic Acid in Swedish dairy products with special reference to the manufacture of hard cheeses
Abstract: In this study, the concentration of conjugated linoleic acid (CLA), a natural potential anticarcinogen, in different commercial Swedish dairy products, i.e. two types of pasteurized milk, five cream products, seven 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 of CLA in processed products was smaller than that previously reported in raw milk. No effect of manufacture, starter culture or ripening time on the concentration of CLA in two common types of Swedish hard cheeses (Grevé and Herrgårdsost) was observed.
Publication Year: 1997
Publication Date: 1997-11-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 74
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