This study aimed to estimate the concentration of conjugated linoleic acid
(CLA) in some Syrian cheeses available in local market and the daily
consumption of CLA due to its health importance and nutrition properties.
Five types of cheeses were us
ed namely, white cheese (12.92% fat) produced
from cow's milk, white cheese (14.64% fat) produced from ewe's milk،
processed cheese (18% fat), mozzarella cheese (29.18 fat) and vita cheese
(Bulgarian cheese, 15.5% fat) produced at different manufacturing units.
The aim of this research is to show that the insaturated fatty acids and their
esters acquire quite interesting surfactant properties when they are sulfonated
with SO٣ or HSO٣Cl.
They are of great interest by virtue of being derived from renewable
natural
source in addition to their surface tension lowering, foaming power, rapid
biodegradability and excellent performance in hard water. Yet, they achieve an
improvement in soap behaviour in hard water. Therefore this type of
surfactant can form a particularly effective synergistic system.