Chemical, Physical, and Sensory Properties of Dairy Products Enriched with Conjugated Linoleic Acid

• Published in: Journal of dairy science Vol. 88; no. 8; pp. 2923 - 2937
• Main Authors: Jones, E. L, Shingfield, K. J, Kohen, C, Jones, A. K, Lupoli, B, Grandison, A. S, Beever, D. E, Williams, C. M, Calder, P. C, Yaqoob, P
• Format: Journal Article
• Language: English
• Published: Savoy, IL Elsevier Inc 01.08.2005; Am Dairy Sci Assoc; American Dairy Science Association
• Subjects: Animal productions; Animals; Biological and medical sciences; butter; Butter - analysis; Cattle; cheese; Cheese - analysis; Chemical Phenomena; Chemistry, Physical; conjugated linoleic acid; cow feeding; Dairy products; Dairy Products - analysis; Diet; dietary fat; Fats - analysis; fatty acid composition; Fatty Acids - analysis; Female; Fish Oils - administration & dosage; Food Handling - methods; Food industries; Food Preservation; Food, Fortified - analysis; Fundamental and applied biological sciences. Psychology; Hot Temperature; Lactation; Linoleic Acids, Conjugated - analysis; Milk - chemistry; Milk and cheese industries. Ice creams; milk composition; Milk Proteins - analysis; Plant Oils - administration & dosage; Sensation; sensory; sensory evaluation; Sunflower Oil; Taste; Terrestrial animal productions; Vertebrates; HDL; conjugated linoleic acid; butter; FAME; FSO; sensory; LDL; PUFA; MUFA; CLA; cheese; Edible fat; Butter; Polyunsaturated fatty acid; Dairy product; Lipids; Cheese; Physical properties; Fortified product; Linoleic acid; n-6 fatty acid; Dairy industry
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(05)72973-8

Recent studies have illustrated the effects of cis-9,trans-11 conjugated linoleic acid (CLA) on human health. Ruminant-derived meat, milk and dairy products are the predominant sources of cis-9,trans-11 CLA in the human diet. This study evaluated the processing properties, texture, storage characteristics, and organoleptic properties of UHT milk, Caerphilly cheese, and butter produced from a milk enriched to a level of cis-9,trans-11 CLA that has been shown to have biological effects in humans. Forty-nine early-lactation Holstein-British Friesian cows were fed total mixed rations containing 0 (control) or 45 g/kg (on dry matter basis) of a mixture (1:2 wt/wt) of fish oil and sunflower oil during two consecutive 7-d periods to produce a control and CLA-enhanced milk, respectively. Milk produced from cows fed the control and fish and sunflower oil diets contained 0.54 and 4.68g of total CLA/100g of fatty acids, respectively. Enrichment of CLA in raw milk from the fish and sunflower oil diet was also accompanied by substantial increases in trans C18:1 levels, lowered C18:0, cis-C18:1, and total saturated fatty acid concentrations, and small increases in n-3 polyunsatu-rated fatty acid content. The CLA-enriched milk was used for the manufacture of UHT milk, butter, and cheese. Both the CLA-enhanced butter and cheese were less firm than control products. Although the sensory profiles of the CLA-enriched milk, butter, and cheese differed from those of the control products with respect to some attributes, the overall impression and flavor did not differ. In conclusion, it is feasible to produce CLA-enriched dairy products with acceptable storage and sensory characteristics.