Conjugated linoleic acid concentration in processed cheese View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1992-05

AUTHORS

N. C. Shantha, E. A. Decker, Z. Ustunol

ABSTRACT

The conjugated linoleic acid (CLA) concentration of a variety of processed cheese products ranged between 3.2 to 8.9 mg/g fat. Processing cheddar cheese at temperatures of 80°C and 90°C under atmospheric conditions increased (p < 0.05) CLA content, while processing under nitrogen (70°C, 85°C) had no effect. Increasing concentrations of whey protein concentrate (WPC) and its low molecular weight (LMW) fraction from 0 to 6% increased CLA formation. Six percent WPC and LMW fraction produced a 35% and 19% increase in CLA concentration, respectively, compared to processed cheese. The high molecular weight fraction of WPC did not increase CLA concentration. These results suggest that processing conditions and whey components play a role in CLA formation in processed cheese. More... »

PAGES

425-428

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02540942

DOI

http://dx.doi.org/10.1007/bf02540942

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1018113292


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