Conjugated Linoleic Acid Contents in Commercial Dairy Products

시판 낙농제품 중 Conjugated Linoleic Acid의 함량

  • Mun, Eun-Tuk (Department of Food Science and Technology, Dongguk University) ;
  • Shin, Hyo-Sun (Department of Food Science and Technology, Dongguk University)
  • 문은덕 (동국대학교 식품공학과) ;
  • 신효선 (동국대학교 식품공학과)
  • Published : 1998.10.01

Abstract

The contents of conjugated linoleic acid (CLA) of 36 commercial dairy products (15 fluid milks, 16 yogurts, 5 cheeses) were determined. The CLA contents of fluid milk and cheeses were in the range of 2.24 to 4.10 mg/g and 3.69 to 5.78 mg/g of lipid, respectively. However, the yogurt products showed a large variation ($0.13{\sim}4.54\;mg/g$ of lipid) of CLA content because the yogurts prepared from skim milk contained lower CLA than those prepared from whole milk. Multiple linear regression test showed good correlations between CLA contents and the contents of selected fatty acids (oleic, linoleic and linolenic acids) of fluid milk and yogurt products.

Keywords

conjugated linoleic acid;fluid milk;yogurt;cheese