title: Changes in fatty acid profile of feta cheese including conjugated linoleic acid.
abstract: BACKGROUND
  During the last two decades much attention has been given to conjugated linoleic acid (CLA) because of its potentially beneficial biological effects. Cheese is one of the major dietary sources of CLA. However, the CLA content of Greek cheeses is variable and affected by many factors. Fatty acid analysis of feta cheese, made of sheep's milk, was conducted at different stages of the manufacturing process in order to monitor and explain fatty acid and especially CLA changes.
  
  
  RESULTS
  CLA content in fresh milk and during the early stages of manufacture was 0.66 ± 0.02 g 100 g⁻¹ fatty acids; it increased during the ripening process (0.75 ± 0.06 g 100 g⁻¹ fatty acids) and decreased during storage (0.52 ± 0.15 g 100 g⁻¹ fatty acids). Saturated fatty acids (SFA), increased after 37 and 48 days of aging, while monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), showed the opposite tendency.
  
  
  CONCLUSIONS
  CLA content significantly increased during the ripening stages and decreased during aging (P ≤ 0.05). CLA is not stable during manufacture and storage of feta cheese, a fact which should be resolved, since this biologically active substance can be obtained from the diet.
authors.affiliation: NPD Laboratory, Venus Growers, RR Station of Veria, GR-59100, Veria, Greece.
authors.forename: Kostas
authors.initials: K
authors.lastname: Laskaridis
authors.forename: Amalia
authors.initials: A
authors.lastname: Serafeimidou
authors.forename: Spiros
authors.initials: S
authors.lastname: Zlatanos
authors.forename: Evgenia
authors.initials: E
authors.lastname: Gylou
authors.forename: Evdokia
authors.initials: E
authors.lastname: Kontorepanidou
authors.forename: Angelos
authors.initials: A
authors.lastname: Sagredos
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D012085:Chymosin / Q000378:metabolism*; D005227:Fatty Acids / Q000032:analysis* / Q000378:metabolism; D005229:Fatty Acids, Monounsaturated / Q000032:analysis / Q000378:metabolism; D005231:Fatty Acids, Unsaturated / Q000032:analysis / Q000378:metabolism; D005232:Fatty Acids, Volatile / Q000032:analysis / Q000378:metabolism; D005285:Fermentation; D005511:Food Handling; D061353:Food Storage; D006115:Greece; D006801:Humans; D007536:Isomerism; D007778:Lactobacillus / Q000378:metabolism*; D013294:Lactococcus lactis / Q000378:metabolism; D044243:Linoleic Acids, Conjugated / Q000032:analysis* / Q000378:metabolism; D008892:Milk / Q000737:chemistry; D009753:Nutritive Value; D034561:Sheep, Domestic; D048249:Streptococcus thermophilus / Q000378:metabolism
chemical_list: D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D005232:Fatty Acids, Volatile; D044243:Linoleic Acids, Conjugated; C025350:rennet; D012085:Chymosin