Gnädig Silke, Chamba Jean-François, Perreard Eric, Chappaz Stéphane, Chardigny Jean-Michel, Rickert Reinart, Steinhart Hans, Sébédio Jean-Louis
INRA, Unité de Nutrition Lipidique, 21068 Dijon cedex, France.
J Dairy Res. 2004 Aug;71(3):367-71. doi: 10.1017/s0022029904000226.
In a study of the evolution of conjugated linoleic acid (CLA) during cheese production, the influence of Emmental cheese processing on the CLA content and the CLA isomer composition was evaluated. The use of raw and thermised milk, changes of processing temperature and the effect of propionic acid bacteria (PAB) were investigated. The content of CLA in raw milk was 8.6 +/- 1.9 mg/g fat and in the ripened cheese at 70 d was 8.6 +/- 1.6 mg/g fat, under normal processing conditions. No changes in the CLA content and CLA isomer composition were observed during Emmental cheese manufacturing process. Changes in cooking and moulding temperatures did not influence the CLA content. CLA content of cheese made from microfiltered milk with two different Propionibacterium freudenreichii strains was very close to cheeses made without PAB. CLA levels seem to be stable in this type of dairy product under the conditions examined.
在一项关于共轭亚油酸（CLA）在奶酪生产过程中演变的研究中，评估了埃门塔尔奶酪加工对CLA含量和CLA异构体组成的影响。研究了生乳和预热乳的使用、加工温度的变化以及丙酸菌（PAB）的作用。在正常加工条件下，生乳中CLA的含量为8.6±1.9毫克/克脂肪，70天时成熟奶酪中CLA的含量为8.6±1.6毫克/克脂肪。在埃门塔尔奶酪制造过程中，未观察到CLA含量和CLA异构体组成的变化。烹饪和成型温度的变化不影响CLA含量。用两种不同的费氏丙酸杆菌菌株从微滤乳制成的奶酪的CLA含量与未添加PAB制成的奶酪非常接近。在所研究的条件下，这类乳制品中的CLA水平似乎是稳定的。
