Conjugated Linoleic Acid-Enriched Dairy Products: A Review

Abstract

Conjugated linoleic acid (CLA) is a family of more than 28 isomers of linoleic acid wherein the isomers cis-9, trans-11 (rumenic acid) and trans-10, cis-12 are the most abundant. It is associated with a number of potential health benefits for human organism. Many foods are a good source of it but it is mosty found in meat and dairy products, derived from ruminants. Dairy products contain CLA in different amounts. The enrichment of these products with CLA is appropriate given the lower CLA content in these products in comparison with the recommended health intake. Modification of CLA concentration can be done by specific animal feeding and diet modification, by direct CLA supplementation in the form of oils or by addition of specific starter culture. The influence of technological treatments on the stability of the final product during storage and maturation is still not completely elucidated. There is a need for further studies on the physiological effects of CLA isomers on humans. The purpose of this review is to summarize the possibilities for increasing CLA content in milk and dairy products and to determine the possible effects of this enrichment on product stability – sensory, chemical, microbiological profile, shelf life and potential health effects of the obtained products.

Production of Conjugated Linoleic Acid from Safflower Oil as Precursor by Probiotic Cultures

“…CLA is an isomers group of more than 28 isomers of LA wherein the isomers cis-9, trans-11 (rumenic acid) and trans-10, cis-12 are the most abundant [1]. In recent years, the CLA has attracted more attention in food science and health due to the impact of the CLA-isomers was believed to have several biological activities [2].…”