NPD Laboratory, Venus Growers, RR Station of Veria, GR-59100, Veria, Greece.
J Sci Food Agric. 2013 Jul;93(9):2130-6. doi: 10.1002/jsfa.6018. Epub 2013 Jan 3.
During the last two decades much attention has been given to conjugated linoleic acid (CLA) because of its potentially beneficial biological effects. Cheese is one of the major dietary sources of CLA. However, the CLA content of Greek cheeses is variable and affected by many factors. Fatty acid analysis of feta cheese, made of sheep's milk, was conducted at different stages of the manufacturing process in order to monitor and explain fatty acid and especially CLA changes.
CLA content in fresh milk and during the early stages of manufacture was 0.66 ± 0.02 g 100 g⁻¹ fatty acids; it increased during the ripening process (0.75 ± 0.06 g 100 g⁻¹ fatty acids) and decreased during storage (0.52 ± 0.15 g 100 g⁻¹ fatty acids). Saturated fatty acids (SFA), increased after 37 and 48 days of aging, while monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), showed the opposite tendency.
CLA content significantly increased during the ripening stages and decreased during aging (P ≤ 0.05). CLA is not stable during manufacture and storage of feta cheese, a fact which should be resolved, since this biologically active substance can be obtained from the diet.
在过去的二十年中，共轭亚油酸（CLA）因其潜在的有益生物学效应而受到广泛关注。奶酪是 CLA 的主要膳食来源之一。然而，希腊奶酪的 CLA 含量是可变的，并受许多因素影响。对羊乳制成的菲达奶酪在制造过程的不同阶段进行了脂肪酸分析，以监测和解释脂肪酸，特别是 CLA 的变化。
新鲜牛奶和制造初期的 CLA 含量为 0.66±0.02 g/100 g 脂肪酸；在成熟过程中增加（0.75±0.06 g/100 g 脂肪酸），在储存过程中减少（0.52±0.15 g/100 g 脂肪酸）。饱和脂肪酸（SFA）在老化 37 和 48 天后增加，而单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）则呈现相反的趋势。
CLA 含量在成熟阶段显著增加，在老化过程中减少（P≤0.05）。CLA 在菲达奶酪的制造和储存过程中不稳定，这一事实应予解决，因为这种具有生物活性的物质可以从饮食中获得。
