Journal
INTERNATIONAL DAIRY JOURNAL
Volume 20, Issue 3, Pages 190-194Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2009.10.001
Keywords
-
Categories
Funding
- Ministry of Agricultural and Forestry Policies (MiPAF)
- Ministry of University and Research (MiUR)
- Ente Cassa di Risparmio di Firenze, Italy
Ask authors/readers for more resources
The aim of the study was to evaluate the transfer of conjugated linoleic acid (CIA) and of C18:1 isomers from sheep milk to Pecorino Toscano protected denomination of origin cheese and to monitor the stability of these fatty acids during ripening. The total content of C18:1 fatty acids was not affected by milk treatment but there were changes in the isomers profile. In particular, the milk trans11 C18:1 decreased with pasteurization and after starter culture addition. In contrast, trans10 C18:1 and cis9, trans11 C18:2 were enhanced by the thermal treatment of milk. The fatty acid profile of cheese reflected that of milk used for cheese making with the exception of the C18:1 and CLA isomer Profile. The cheese ripening affected the percentage of cis9, trans11 C18:2, which increased more than 10% on total content of CLA. (C) 2009 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available