Estimation of conjugated linoleic acid in some types of Syrian cheeses
published by Damascus University
in 2011
in Food Sciences
and research's language is
العربية
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Abstract in English
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 used 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.
References used
Azain, M. J. 2003. Conjugated linoleic acid and its effects on animal products and health in single-stomached animals. Proceedings of the Nutrition Society:62:319-328
Bondia-Pons, I., C. Molto-puigmarti, A. I. Castellote and M. C. Lopez-Sabater. 2007. Determination of conjugated linoleic acid in human plasma by fast gas chromatography. J. Chromatography, 1157:422-429
Chamba, J., J. Chardigny, S. Gnadig, E. Perreard, S. Chappaz, R. Rickert, H. Steinhart and J. Sebedio. 2006. Conjugated linoleic acid (CLA) content of French Emmental cheese: effect of the season, region of production, processing and culinary preparation . Lait :86: 461-467