FATTY ACID PROFILE OF CHEESE PRODUCED WITH MILK FROM COWS GRAZING ON MOUNTAIN PASTURES
- Conjugated Linoleic Acid Contents in Cheeses of Different Compositions During Six Months of Ripening. Lobos-Ortega, Iris; Revilla, Isabel; Gonz�lez-Mart�n, Mar�a Inmaculada; Hern�ndez-Hierro, Jos� Miguel; Vivar-Quintana, Ana; Gonz�lez-P�rez, Claudio // Czech Journal of Food Science;2012, Vol. 30 Issue 3, p220
The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, cis12 isomers was determined by GC-FID, after...
- Yak cheese may be better than cow's cheese for heart health. // New Scientist;3/22/2008, Vol. 197 Issue 2648, p18
The article discusses a research by Mamun Or-Rashid and colleagues which compared the fatty-acid content of cheese made from a Nepalese yak's milk and a standard Canadian cheddar. Authors found that the yak cheese had a lower overall fat content and, compared with cow's milk cheese, contained...
- Microbial production of a novel trihydroxy unsaturated fatty acid from linoleic acid. Hou, C T; Brown, W; Labeda, D P; Abbott, T P; Weisleder, D // Journal of Industrial Microbiology & Biotechnology;Jul97, Vol. 19 Issue 1, p34
A bacterium isolated from a dry soil sample collected from McCalla, AL, USA, converted linoleic acid to a novel compound, 12,13,17-trihydroxy-9 (Z)-octadecenoic acid (THOA). The organism is a Gram-positive, non-motile rod (0.5 ï¿½m 3 2 ï¿½m). It was identified as a species of Clavibacter...
- CONJUGATED LINOLEIC ACID. Drozd, Shelley // Runner's World;Sep2005, Vol. 40 Issue 9, p48
Presents information on conjugated linoleic acid, a type of fat found primarily in milk and cattle meat.
- CLA. // Muscle & Performance;Sep2011, Vol. 3 Issue 9, p26
The article offers information on a study which examined the beneficial properties of conjugated linoleic acid (CLA) despite the fact that it is a trans-fatty acid.
- A New Perspective on trans,trans Conjugated Linoleic Acid (CLA), an Overlooked CLA Isomer. Shah, Utkarsh; Baum, Jamie; Proctor, Andrew // Journal of the American Oil Chemists' Society (JAOCS);Mar2014, Vol. 91 Issue 3, p521
A letter to the editor is presented on the health benefits of trans, trans conjugated linoleic acid (CLA).
- CHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL CHARACTERIZATION OF ORGANIC FONTINA PDO CHEESE. Renna, M.; Garda, A.; Lussiana, C.; Ambrosoli, R.; Battaglini, L. M. // Italian Journal of Food Science;2009, Vol. 21 Issue 3, p287
Chemical, microbiological and nutritional characteristics of organic Fontina, an Italian Protected Designation of Origin (PDO) raw cow's milk cheese, and of bulk milk used for its production, were studied. Organic winter-indoor and summer-pasture productions were compared; organic summer samples...
- Content and distribution of conjugated linoleic acid isomers in bovine milk, cheese and butter from Azores. PESTANA, Jos� M.; MARTINS, Susana I. V.; ALFAIA, Cristina M. M.; LOPES, Paula A.; COSTA, Ana S. H.; BESSA, Rui J. B.; CASTRO, Matilde L. F.; PRATES, Jos� A. M. // Dairy Science & Technology (EDP Sciences);2009, Vol. 89 Issue 2, p193
Pasture intake is a major factor affecting the content and the distribution of the conjugated linoleic acid (CLA) isomers in bovine milk fat. The aim of this study was to determine the CLA contents and its isomeric distribution in milk, cheese and butter from Azores, a Portuguese archipelago in...
- Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses. Lima Alves, Larissa; Santos Richards, Neila; Mariutti, Lilian; Nogueira, Gislaine; Bragagnolo, Neura // European Food Research & Technology;Oct2011, Vol. 233 Issue 4, p667
The aim of this study was to evaluate the changes in the lipid profile, especially in conjugated linoleic acid (CLA), in 12 cream cheese batches with different prebiotic (inulin) and probiotic ( Bifidobacterium animalis and Lactobacillus acidophilus) concentrations stored for 45 days at 8 ï¿½...