Conjugated linoleic acid content in retail Cheddar cheeses.
Document Type
Article
Publication Date
2012
Journal
Milk Science International/ Milchwissenschaft
Volume
4
Issue
67
Pages
3
Language
en
Abstract
Conjugated linoleic acid (CLA) refers to the isomers of linoleic acid that have the conjugated bond system. Several health benefits including anticarcinogenicity and weight loss have been associated with the intake of CLA. For healthy individuals weighing around 70 kg, CLA consumption at about 3g per day has been recommended for maintaining these health benefits. Dairy products, especially cheeses are considered rich sources of CLA. This study was undertaken to determine the CLA content in retail Cheddar cheeses available in grocery stores in a midwest region of the US. Twenty-seven samples of different brands of Cheddar cheeses were evaluated for CLA contents. These cheese samples were categorized as: Extra sharp, Sharp, and Mild/medium based on the information available on the label. Cheese samples showed CLA content in the range of 0.61-1.04, 0.62-0.87, and 0.45-1.09 g/100g fatty acids (FA), respectively. Fatty acids profiles showed minor differences for the three cheese categories.
Recommended Citation
Pandit, A. J.; Anand, S. K.; Kalscheur, K. F.; and Hassan, A. N., "Conjugated linoleic acid content in retail Cheddar cheeses." (2012). Dairy Science Publication Database. 1145.
https://openprairie.sdstate.edu/dairy_pubdb/1145
Divisions
University,Research