Conjugated linoleic acid and vaccenic acid contents in cheeses: An overview from the literature

Autor:	Mohamed H. Abd El-Salam, Safinaz El-Shibiny
Rok vydání:	2014
Předmět:	Cow milk chemistry.chemical_compound Chemistry Conjugated linoleic acid Vaccenic acid Food composition data Cheese ripening Food science Sheep milk Food Science
Zdroj:	Journal of Food Composition and Analysis. 33:117-126
ISSN:	0889-1575
DOI:	10.1016/j.jfca.2012.08.004
Popis:	The conjugated linoleic acids (CLA) and vaccenic (C18:1 trans-11; C18:1 t-11) acid contents of cheeses have been reported in many publications. Data on both constituents were collected from 58 references and statistically analyzed. The CLA content of cheeses varied widely from 0.050 to 2.86 g 100 g−1 total fatty in the published data. The type of milk, dietary feeding of lactating animals, geographical origin and year of publication had significant effects on CLA content of cheeses. Cheeses were grouped into hard, semi-hard, soft, moldy and processed. Differences in the CLA content of these groups were not significant. Also, cheese ripening had no significant effect of the CLA content in cheese. Positive correlations were found in the CLA and C18:1 t-11 contents of cow milk and sheep milk cheeses.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::62cd06f9169a97150310b1a3fb3f4f41 https://doi.org/10.1016/j.jfca.2012.08.004 Zobrazit plný text záznamu Full Text from ScienceDirect