2005
DOI: 10.3168/jds.s0022-0302(05)72797-1
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Abstract: The seasonal variation in conjugated linoleic acid (CLA) and vaccenic acid (VA) concentrations in sheep dairy products and the extent of their transfer from milk fat to cheese and ricotta fat were investigated. Samples were collected from 2 sheep milk processing plants in North Sardinia (Italy) every 2 wk from March through June. Concentrations of fatty acids (FA) in fresh cheese and ricotta fat were primarily dependent on the fatty acid content of the unprocessed raw milk. The content of c9,t11-CLA averaged 1… Show more

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Cited by 172 publications
(156 citation statements)
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“…No differences were observed for any fatty acid for milk suckled by IND and OUT lambs, because there were no differences in the feeding system of the mother. The majority of fatty acids of milk were C18:1 c9, C16:0 and C18:0, and the fatty acid composition is in line with those of animals grazing on lush pasture as evidenced by the values of vaccenic acid (VA), CLA c9t11 and C18:3n3 (Nudda et al, 2005;Biondi et al, 2008).…”
Section: Fatty Acid Composition Of Milk and Lamb Meatsupporting
confidence: 53%
“…No differences were observed for any fatty acid for milk suckled by IND and OUT lambs, because there were no differences in the feeding system of the mother. The majority of fatty acids of milk were C18:1 c9, C16:0 and C18:0, and the fatty acid composition is in line with those of animals grazing on lush pasture as evidenced by the values of vaccenic acid (VA), CLA c9t11 and C18:3n3 (Nudda et al, 2005;Biondi et al, 2008).…”
Section: Fatty Acid Composition Of Milk and Lamb Meatsupporting
confidence: 53%
“…The data published show that the CLA contents in diets based on forage vary considerably during different phenological stages (Nudda et al 2005;Seçkin et al 2005;Chamba et al 2006;Coakley et al 2007;Noni & Battelli 2008). The seasonal difference (summer and winter) in milk fat due to the dietary regimen of animals elicits variations in the CLA contents in the cheese, due to the changes in the rumen microflora, which is strongly affected by the animal's diet.…”
Section: Resultsmentioning
confidence: 99%
“…Also Ha et al [26] and Prandini et al [63] reported higher CLA contents in the fat of cheese than in the fat of milk. Werner et al [82], Jiang et al [29], Gnädig et al [22], Nudda et al [54] and Ryhänen et al [73] observed no significant effect of processing on the CLA content in cheese, including blue cheese, Edam cheese, Swedish Swisstype cheese, French Emmental and other hard cheeses, and Pecorino Romano cheese and Ricotta cheese made from the corresponding sheep's milk. Gnädig et al [22] investigated different processing factors such as raw or mildly heated milk (68 °C/20 s), cooking/moulding temperatures of 52 °C/50 °C or 48 °C/48 °C or 50 °C/ 50°C and different strains of Propionibacterium freundenreichii, and found no effect on CLA content in French Emmental cheese.…”
Section: Effects Of the Cheesemaking Processmentioning
confidence: 99%