Conjugated linoleic acid concentration in processed cheese
Authors:
- 1 May 1992
- journal article
- Published by Wiley in Journal of the American Oil Chemists' Society
- Vol. 69 (5) , 425-428
Abstract
The conjugated linoleic acid (CLA) concentration of a variety of processed cheese products ranged between 3.2 to 8.9 mg/g fat. Processing cheddar cheese at temperatures of 80°C and 90°C under atmospheric conditions increased (p < 0.05) CLA content, while processing under nitrogen (70°C, 85°C) had no effect. Increasing concentrations of whey protein concentrate (WPC) and its low molecular weight (LMW) fraction from 0 to 6% increased CLA formation. Six percent WPC and LMW fraction produced a 35% and 19% increase in CLA concentration, respectively, compared to processed cheese. The high molecular weight fraction of WPC did not increase CLA concentration. These results suggest that processing conditions and whey components play a role in CLA formation in processed cheese.Keywords
This publication has 16 references indexed in Scilit:
- Antioxidant Activity of an Ultrafiltration Permeate from Acid WheyJournal of Food Science, 1991
- Beneficial effects of gheeNature, 1991
- Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysisJournal of High Resolution Chromatography, 1990
- Nervonic acid versus tricosanoic acid as internal standards in quantitative gas chromatographic analyses of fish oil longer-chain n—3 polyunsaturated fatty acid methyl estersJournal of Chromatography B: Biomedical Sciences and Applications, 1990
- Newly recognized anticarcinogenic fatty acids: identification and quantification in natural and processed cheesesJournal of Agricultural and Food Chemistry, 1989
- The experimental and clinical pathology of diene conjugationChemistry and Physics of Lipids, 1987
- Initiation of lipid peroxidation in biological systemsC R C Critical Reviews in Food Science and Nutrition, 1987
- Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acidCarcinogenesis, 1987
- Conjugated dienes of crude soy oil: Detection by UV spectrophotometry and separation by HPLCJournal of the American Oil Chemists' Society, 1982
- Peroxidative Changes in Brain Cortical Fatty Acids and Phospholipids, as Characterized During Fe2+‐ and Ascorbic Acid‐Stimulated Lipid Peroxidation In VitroJournal of Neurochemistry, 1980