Determination of conjugated linoleic acid content and isomer distribution in three Cheddar-type cheeses: effects of cheese culture, processing, and aging

Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of linoleic acid with conjugated double bonds. Several investigators have suggested that CLA has anticarcinogenic properties. This study describes the quantification of CLA isomers in three Cheddar-type cheeses relative...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1992-10, Vol.40 (10)
Hauptverfasser:	Werner, S.A, Luedecke, L.O, Shultz, T.D
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE LINOLEIQUE ACIDO LINOLEICO CULTIVOS INICIADORES CULTURE STARTER FABRICACION DEL QUESO FROMAGE ISOMERISATION ISOMERIZACION MADURAMIENTO MURISSAGE QUESO TECHNOLOGIE FROMAGERE
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