Variations in conjugated linoleic acid (CLA) content of processed cheese by lactation time, feeding regimen, and ripening.
Dairy products are major sources of conjugated linoleic acid (CLA); thus, an increase in CLA content can improve the quality value of dairy products. The objective of this work was to determine the effects of lactation time, feeding regimen, and ripening period on the level of CLA in processed cheese. CLA content in milk varied with the period of lactation; high in spring (April and May, about 6.8 mg CLA/g fat) and relatively low in mid summer and winter (about 4.3 mg CLA/g fat). The effects of dietary regimen and ripening period were determined in milk, which was obtained from March to May. After aging for 4 months, the cheese made from milk obtained from cows fed on pasture contained relatively higher levels of CLA compared to cheese made from milk obtained from cows fed indoors (8.12 mg CLA/g fat vs 6.76 mg CLA/g fat), but there was no difference in 7 month-aged cheeses. In both pasture and indoor feeding, 7 month-aged cheeses showed higher CLA content than 4 month-aged cheeses. The contents of stearic acid (C18:0) and linolenic acid (C18:3) were significantly higher in cheese from pasture fed cows compared to those in cows fed indoors. These findings should be helpful for the efficient production of functional dairy products with high CLA contents.
Kim
Jun Ho
JH
Department of Food and Biotechnology, Korea University, Chungnam 339-700, Republic of Korea.
Kwon
O-Jun
OJ
Choi
Nag-Jin
NJ
Oh
Se Jong
SJ
Jeong
Ha-Yeon
HY
Song
Man-Kang
MK
Jeong
Inhye
I
Kim
Young Jun
YJ
D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D004032:Diet; D005227:Fatty Acids / Q000032:analysis; D005260:Female; D005511:Food Handling / Q000379:methods*; D007774:Lactation; D044243:Linoleic Acids, Conjugated / Q000032:analysis*; D008892:Milk / Q000737:chemistry; D012621:Seasons; D013997:Time Factors
D005227:Fatty Acids; D044243:Linoleic Acids, Conjugated