effect of pasteurisation temperature on the CLA content and fatty acid composition of white pickled cheese

• Published in: International journal of dairy technology Vol. 64; no. 4; pp. 509 - 516
• Main Authors: ZENGIN, GOKHAN, CAKMAK, YAVUZ SELIM, GULER, GOKALP OZMEN, OGUZ, EMINE, AKTUMSEK, ABDURRAHMAN, AKIN, MEHTAP
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.11.2011; Blackwell
• Subjects: Biological and medical sciences; Butter; Cheese; Cheese industry; cheeses; Conjugated linoleic acid; Fatty acid composition; Fatty acids; Food industries; Fundamental and applied biological sciences. Psychology; Milk; Milk and cheese industries. Ice creams; milk composition; palmitic acid; Pasteurisation temperature; Pasteurization; raw milk; Studies; temperature; Temperature effects; Trans fatty acids; vaccenic acid; Conjugated linoleic acid; Temperature; Polyunsaturated fatty acid; Dairy product; Lipids; Cheese; Fatty acids; Linoleic acid; Fatty acid composition; n-6 fatty acid; Trans stereoisomer; Content; Dairy industry; Pasteurisation temperature; Chemical composition; Trans fatty acids
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.2011.00697.x

In this study, the effect of pasteurisation temperature on fatty acid composition of cheese was investigated. The fatty acid composition of raw and different heat‐treated milk, salt and salt‐free cheese were determined using cheese made from raw milk at temperatures varying between 70 and 90°C for 5 min. Generally, C 16:0 palmitic acid was the major fatty acid present in all milk and cheese samples. C 18:1 t11 vaccenic acid was the major trans fatty acid (TFA) in all samples. C 18:2 cis‐9, trans‐11 (Rumenic acid) was the major CLA isomer in these samples. Pasteurisation temperatures had no effect on TFA, CLA and fatty acid composition of the milk and cheese samples.