Changes in the content of conjugated linoleic acid (CLA) in processed cheese during processing

Garcia-Lopez, Jesus Salvador; Echeverria, Edith; Tsui, Ida; Balch, Barbara A

doi:10.1016/0963-9969(94)90178-3

Cited by 54 publications

(32 citation statements)

References 6 publications

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“…These values agree with those reported by Pestana et al [15] and Regula et al [21] who reported that pasteurization, depending on its type, causes different changes in the free fatty acid profiles of ewes' milk, which in general has a higher content of CLA as compared to cows' milk [22]. However, Shantha et al [17] and Garcia-Lopez et al [23] reported that the application of heat enhanced the formation of linoleic acid radicals and increased CLA content during the production of natural and processed cheeses. The average content of CLA detected during the present work, in raw, thermized and pasteurized were not significantly different.…”

Section: Resultssupporting

confidence: 90%

Source of Variation of Conjugated-Linoleic-Acid Contents in Dairy Products

Ponte¹

2014

J Food Process Technol

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Samples of bovine milk (raw, thermized, or pasteurized) and of cheeses (raw and pasteurized) at 60 d of ripening were analyzed for contents in CLA. Detected values varied between 1.45 ± 0.20 mg/g in raw milk, 1.44 ± 0.05 mg/g lipid in thermized milk and 1.40 ± 0.11 mg/g in pasteurized milk, and 9.6 ± 0.5 mg/g in pasteurized cheeses and 10.8 ± 4.2 mg/g in raw-milk cheeses. Our results indicate that although processing factors such as heating and ripening affect the CLA contents of a dairy product, the major source of its variation among products may be the intrinsic amount of CLA present in the raw-milk.

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Section: Resultssupporting

confidence: 90%

Source of Variation of Conjugated-Linoleic-Acid Contents in Dairy Products

Ponte¹

2014

J Food Process Technol

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“…However, the influence of the type of cheesemaking technology was relatively low since for each one of the latter FA, it only contributed to 0.4% and 5.3% of the compositional variability in cheese fat, respectively. Previous works devoted to the study of the effect of the cheese-making process on the FA composition of cheese were mainly focused on conjugated linoleic acid (CLA) [29,32,34,42,48,73]. As in the present work, Gnädig et al [32] and Jiang et al [42] found no effect of the manufacturing conditions on the CLA content of a French Emmental cheese and of two common types of Swedish hard cheeses, respectively.…”

Section: Fatty Acidssupporting

confidence: 48%

“…As in the present work, Gnädig et al [32] and Jiang et al [42] found no effect of the manufacturing conditions on the CLA content of a French Emmental cheese and of two common types of Swedish hard cheeses, respectively. In contrast, in some cases weak positive or negative variations have been observed during the manufacture of Cheddar cheese [48] or processed cheese [29], which could be explained either by free-radical-type oxidation of linoleic acid, likely during aging and heat treatment [34], or by conversion of free linoleic acid into CLA by the dairy starter cultures [43,48]. However, although the ripening time, heating level and microflora composition varied between the different cheeses studied in the present work, the effect of these manufacturing parameters on the CLA content of cheese fat was negligible in comparison with that of the original milk composition.…”

Section: Fatty Acidsmentioning

confidence: 98%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

128

110

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-To assess the relationship between conditions of milk production and cheese contents of components of nutritional interest, it is necessary to know to what extent the compositional variability of cheese depends on that of milk. The respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest were therefore studied under real conditions of cheese production considering four different cheese-making technologies. The nutritional characteristics of the original milk were subject to high variations partly due to animal species (cow vs. goat). Apart from the aspects related to the dry matter content of cheese, the cheese compositional variability in fatty acids, β-carotene, xanthophylls and vitamin E depended mainly on the composition of the original milk. For vitamin A, it was partially influenced by both the original milk composition and the cheese-making process. Regarding folates and minerals, as well as total antioxidant capacity, the cheese composition varied mainly with the cheese-making process. In addition, the cheese-making technology had a significant effect on the cheese composition in minerals and folates, but did not influence the other components affected by the cheesemaking process. Consequently, the cheese contents of fat-soluble compounds depend directly on the conditions of milk production. On the contrary, the composition of cheese in water-soluble compounds varies independently of the conditions of milk production. The total antioxidant capacity of pressed cheeses, unlike the original milk, was positively correlated with some fat-soluble antioxidants. It could therefore be influenced by the conditions of milk production. Résumé -Effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel. De façon à étudier la relation entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage, il est nécessaire de savoir dans quelle mesure la variabilité de composition du fromage dépend de celle du lait d'origine. Les effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel ont donc été étudiés en conditions réelles de production du fromage et en considérant quatre technologies fromagères différentes. Les caractéristiques nutritionnelles du lait à l'origine du fromage sont soumises à de grandes variations en partie dues à l'espèce animale (vache vs. chèvre). Mis à part les aspects liés à la teneur en matière sèche du fromage, la variabilité de composition du fromage en acides gras, en β-carotène, en xanthophylles et en vitamine E dépend principalement de la composition du lait d'origine, alors que pour la vitamine A celle-ci est influencée à la fois par la composition du lait d'origine et par la transformation fromagère. Par contre, la composition en folates et en minéraux du fr...

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“…Processed cheese is manufactured by blending shredded natural cheeses with emulsifying agents and then heating the blend under partial vacuum while agitating, until a homogeneous mass is formed. Ha et al [26] and Garcia-Lopez et al [21] reported increased levels of CLA in processed cheeses as compared with natural cheeses, and Shanta et al [74,75] showed that an increase in processing temperature and the addition of whey protein concentrate could increase CLA concentration during the preparation of processed cheese. The studies of van Nieuwenhove et al [80] and Luna et al [49] support that heating at a high temperature does not raise CLA levels in milk fat.…”

Section: Heating and Processed Cheesementioning

confidence: 99%

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Bisig

Eberhard

Collomb

et al. 2007

Lait

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-An overview of the present knowledge on the influences of dairy processing and storage on the content of conjugated linoleic acids (CLA) and to possible differences between organic and standard products is given. In organic dairy products CLA was reported to be from not significantly up to 135% higher. Newer studies on the effect of heating steps show no changes in CLA content or isomer profiles, with the exception of microwaving, where CLA was decreased by up to 53%. In commercial dairy products no effects of fermentation on CLA content were observed. Recent studies on cheese showed no changes in the CLA content during manufacturing or ripening. CLA content was stable during butter-making out of CLA-enriched milk. In several more recent investigations with probiotic bacteria (lactic acid bacteria such as Lactobacillus rhamnosus or Lactobacillus acidophilus, and propionibacteria and bifidobacteria such as B. breve and B. dentium) or other strains of these bacteria groups on a laboratory scale, an increase in CLA could be observed under the condition that free linoleic acid (LA) was available in the culture medium. Conversion rates reached up to 87% with Propionibacteria freudenreichii ssp. shermanii. In cultivated form, B. breve reached a comparably high concentration of 398 mg CLA·L -1 broth. Especially high concentrations of up to 40 g CLA·L -1 broth could be produced with resting cells of Lactobacillus plantarum and Lb. acidophilus or with immobilised cells of Lb. delbrueckii ssp. bulgaricus. CLA formation in yoghurt could be observed under the condition that free LA was added. After 14 days of storage the increase was 77%. Specific procedures allow one to increase the content of CLA in a fraction. These procedures are dry fractionation (63% increase), fractionation using supercritical carbon dioxide (89% increase) and crystallisation (concentration 2.5 times). Numerous studies on the shelf-life stability of CLA-enriched dairy products showed no significant differences in flavour quality parameters. conjugated linoleic acid / dairy product / processing / shelf-life stability / organic product 共轭亚油酸 / 乳制品 / 加工 / 货架稳定性 / 有机的Résumé -Influence de la fabrication sur la composition des acides gras et la concentration en acides linoléiques conjugués dans des produits laitiers biologiques et standards. La présente étude donne une vue d'ensemble des connaissances concernant l'influence de la fabrication et du stockage des produits laitiers sur la concentration en acides linoléiques conjugués (CLA) et les différences possibles entre les produits biologiques et les produits standards. Dans les produits laitiers bio, il est reporté que la concentration en CLA est plus élevée dans des proportions allant de non significatif à 135 %. Il ressort de nouvelles études conduites sur l'effet du chauffage que celui-ci n'entraîne aucune modification au niveau de la concentration en CLA ou de la répartition des isomères, à l'exception du chauffage par micro-onde avec lequel la concentration en CLA pouvait être inférieure ...

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Changes in the content of conjugated linoleic acid (CLA) in processed cheese during processing

Cited by 54 publications

References 6 publications

Source of Variation of Conjugated-Linoleic-Acid Contents in Dairy Products

Source of Variation of Conjugated-Linoleic-Acid Contents in Dairy Products

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

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