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Conjugated Linoleic Acid Content of Cheddar‐type Cheeses as Affected by Processing
Author(s) -
Lin H.,
Boylston T.D.,
Luedecke L.O.,
Shultz T.D.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15931.x
Subject(s) - conjugated linoleic acid , food science , chemistry , titratable acid , linoleic acid , oleic acid , composition (language) , fatty acid , biochemistry , linguistics , philosophy
Samples were taken at 9 stages of processing, from raw milk to cheese aged for 6 mo. Fatty acid distributions, conjugated linoleic acid (CLA), moisture, protein, lipid contents, and titratable acidity were determined. CLA contents were highest after 3 mo, with one type of Cheddar (3.76 mg/g lipid) higher than the other two (3.44 and 3.47 mg/g lipid). Multiple linear regression showed all composition parameters were directly related to CLA content (mg/100 g sample). The content of oleic acid isomer C 18:1ω7 was also directly related to CLA content (mg/g lipid). Thus, content of CLA in Cheddar‐type cheeses might be controlled by stage and conditions of processing. An understanding of the effects of processing on CLA formation in Cheddar‐type cheeses will be beneficial in designing processing methods to enhance CLA contents.