PELLEGRINI Pablo Ariel
congresos y reuniones científicas
Persistence of conjugated linoleic acid (CLA) on three dairy products
RODRIGUEZ, M.A.; PELLEGRINI, P.; MUSET, G.; GATTI, P.; GARCIARENA, D.A.; GAGLIOSTRO, G.A.
Congreso; Joint ADSA-PSA-AMPA-ASAS Meeting; 2007
American Dairy Science Association - Poultry Science Association - Asociación Mexicana de Producción Animal - American Society of Animal Science
The study was designed to test the persistence of 9-cis 11-trans CLA on yogurt, white cheese and pasteurized milk elaborated from raw milk of high CLA content (3.54 g/100g FA). Six Holstein cows (520 ± 60 kg liveweight) producing about 10 kg of milk grazed an oat pasture (2800 kg DM/ha; 11 kg pasture DM/cow) and received also a TMR composed by corn grain (1.3 kg DM/cow/d), corn silage (5.6 kg DM/cow/d), sunower oil (0.8 kg/cow/d), sh oil (0.24 kg/cow/d) and sunower meal (0.89 kg DM/cow/d). After 10 days of adaptation individual milk samples were collected and transformed into yogurt, white cheese and pasteurized milk reproducing industrial conditions. Fatty acid composition of milk and dairy products was analyzed by gas chromatography. Differences in CLA concentration between raw milk and products were stated using the T-test for paired observations. In the case of pasteurized milk, two different processes were carried out at 72 °C for 15 seconds (HTST) and at 140 °C for 5 seconds (UHT). Results showed an average increase of CLA of 0.08 g/100g (ranging from 0.02 to 0.11 g/100g) over raw milk (P