Conjugated Linoleic Acid Concentrations in Dairy Products as Affected by Processing and Storage
Nalur C. Shantha, LATHA N. RAM, J. O’Leary, Clair L. Hicks, Eric A. Decker
Journal of Food Science
Abstract
ABSTRACT Total conjugated linoleic acid (CLA) concentrations increased 1.32 fold in salted and 1.27 in unsalted butter but did not alter the ratio of 9 ‐cis 11 ‐trans to total CLA. Nonfat yogurt showed an increase in CLA content with processing (5.25 mg total CLA/g fat) compared to unprocessed raw material (4.40 mg CLA/g fat). No changes in CLA content was observed in processed dairy products such as lowfat yogurt, regular yogurt, lowfat and regular ice cream, sour cream or cheeses such as Mozzarella, Gouda and Cheddar. Storage did not affect CLA concentration in any products suggesting that CLA is a stable component.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
nonfat yogurt showed an increase in CLA content with processing 5.25 mg total CLA/g fat compared to unprocessed raw material (4.40 mg CLA/g fat)
“Nonfat yogurt showed an increase in CLA content with processing (5.25 mg total CLA/g fat) compared to unprocessed raw material (4.40 mg CLA/g fat).”
total conjugated linoleic acid (CLA) concentrations increased 1.32 fold in salted butter and 1.27 fold in unsalted butter
“Total conjugated linoleic acid (CLA) concentrations increased 1.32 fold in salted and 1.27 in unsalted butter but did not alter the ratio of 9 ‐cis 11 ‐trans to total CLA.”
CLA content did not change in processed dairy products such as lowfat yogurt, regular yogurt, lowfat and regular ice cream, sour cream or cheeses such as Mozzarella, Gouda and Cheddar
“No changes in CLA content was observed in processed dairy products such as lowfat yogurt, regular yogurt, lowfat and regular ice cream, sour cream or cheeses such as Mozzarella, Gouda and Cheddar.”