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Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese
- Buccioni, A., Rapaccini, S., Antongiovanni, M., Minieri, S., Conte, G., Mele, M.
- International dairy journal 2010 v.20 no.3 pp. 190-194
- traditional technology, food analysis, fatty acid composition, cheese ripening, isomers, milk fat, Italian cheeses, provenance, ewe milk, conjugated linoleic acid
- The aim of the study was to evaluate the transfer of conjugated linoleic acid (CLA) and of C18:1 isomers from sheep milk to Pecorino Toscano protected denomination of origin cheese and to monitor the stability of these fatty acids during ripening. The total content of C18:1 fatty acids was not affected by milk treatment but there were changes in the isomers profile. In particular, the milk trans11 C18:1 decreased with pasteurization and after starter culture addition. In contrast, trans10 C18:1 and cis9, trans11 C18:2 were enhanced by the thermal treatment of milk. The fatty acid profile of cheese reflected that of milk used for cheese making with the exception of the C18:1 and CLA isomer profile. The cheese ripening affected the percentage of cis9, trans11 C18:2, which increased more than 10% on total content of CLA.