CONJUGATED LINOLEIC-ACID CONCENTRATIONS IN DAIRY-PRODUCTS AS AFFECTED BY PROCESSING AND STORAGE

被引：138

作者：

SHANTHA, NC

RAM, LN

OLEARY, J

HICKS, CL

DECKER, EA

机构：

[1] UNIV KENTUCKY, DEPT ANIM SCI, FOOD SCI SECT, LEXINGTON, KY 40546 USA

[2] UNIV MASSACHUSETTS, DEPT FOOD SCI, AMHERST, MA 01003 USA

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 04期

关键词：

CONJUGATED LINOLEIC ACID; YOGURT; MOZZARELLA; CHEESE ACIDS;

D O I：

10.1111/j.1365-2621.1995.tb06208.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：695 / +

页数：1

共 24 条

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