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American Journal of Food Technology
  Year: 2012 | Volume: 7 | Issue: 4 | Page No.: 176-179
DOI: 10.3923/ajft.2012.176.179
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Conjugated Linoleic Acid in Dairy Products: A Review

L.S. Meraz-Torres and H. Hernandez-Sanchez

Conjugated Linoleic Acid (CLA) is a group of octadecadienoic acids that are naturally present in foods derived from ruminant animals such as meat and dairy products. Many bacteria from cheese starters and some probiotics are able to produce CLA from the linoleic acid present in milk, increasing the content of this compound. Some in vitro and animal studies have suggested that CLA may have important health benefits for humans including cancer prevention, immune response modulation and weight loss. More research is necessary before a definitive recommendation can be issued.
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  •    Red Cheese Production from Soymilk by Monascus purpureus and Lactobacillus casei
  •    Evaluation of the Quality and Acceptability of Milk Drinks Added of Conjugated Linoleic Acid and Canola Oil and Produced in Pilot Scale
  •    Factors Affecting Conjugated Linoleic Acid (CLA) Content in Milk, Meat, and Egg: A Review
  •    Biosynthesis of Conjugated Linoleic Acid (CLA): A Review
  •    Development of a Milk Drink Added of Conjugated Linoleic Acid: Use of a Sensory Evaluation
  •    Nutraceutical Properties of Milk and Milk Products: A Review
How to cite this article:

L.S. Meraz-Torres and H. Hernandez-Sanchez, 2012. Conjugated Linoleic Acid in Dairy Products: A Review. American Journal of Food Technology, 7: 176-179.

DOI: 10.3923/ajft.2012.176.179






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