Conjugated linoleic acid concentration in processed cheese

• Published in: Journal of the American Oil Chemists' Society Vol. 69; no. 5; pp. 425 - 428
• Main Authors: Shantha, N.C. (University of Kentucky, Lexington, KY), Decker, E.A, Ustunol, Z
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer‐Verlag 01.05.1992
• Subjects: ACIDE LINOLEIQUE; ACIDO LINOLEICO; ANIMAL PROTEIN; Anticarcinogen; ATMOSFERA; ATMOSPHERE; AZOTE; CHEDDAR CHEESE; CHEESE; CONCENTRADOS DE PROTEINA; CONCENTRE DE PROTEINE; conjugated linoleic acid; FOOD PROCESSING; FOOD TECHNOLOGY; free radicals; FROMAGE; FROMAGE A PATE FONDUE; ISOMERS; LACTOSERUM; LINOLEIC ACID; lipid oxidation; MILK PROTEINS; MOLECULAR WEIGHT; NITROGEN; NITROGENO; PESO MOLECULAR; POIDS MOLECULAIRE; PROCESSED CHEESE; PROTEIN CONCENTRATES; PROTEINAS DE LA LECHE; PROTEINAS DE ORIGEN ANIMAL; PROTEINE ANIMALE; PROTEINE DU LAIT; QUESO; QUESO ELABORADO; SUERO DE LA LECHE; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE LOS ALIMENTOS; TEMPERATURA; TEMPERATURE; WHEY; whey protein concentrate
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/BF02540942

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.