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Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic Acid
Author(s) -
Boylston T.D.,
Beitz D.C.
Publication year - 2002
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.1365-2621.2002.tb08755.x
Subject(s) - conjugated linoleic acid , food science , chemistry , composition (language) , linoleic acid , fatty acid , soybean oil , biochemistry , linguistics , philosophy
ABSTRACT: Yogurt was processed from milk from Holstein cows whose diets were supplemented with soy oil (5%) and/or conjugated linoleic acids (CLA, 1%) to determine the effect of processing and dietary supplementation on CLA and fatty acid composition. Processing and storage for 7 d did not significantly affect CLA or fatty acid composition. CLA contents of milk and yogurt increased 2.8‐ and 2‐fold by soy oil and CLA supplementation, respectively. Contents of saturated fatty acids decreased and trans ‐octadecenoic acids increased with the soy‐oil‐supplementation. The addition of CLA to soy‐oil‐supplemented diets did not significantly affect the CLA and fatty acid composition of the yogurt.