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J. Dairy Sci. 88:1301-1310
© American Dairy Science Association, 2005.

Effect of Heating and Processing Methods of Milk and Dairy Products on Conjugated Linoleic Acid and Trans Fatty Acid Isomer Content

S. M. Herzallah1, M. A. Humeid2 and K. M. Al-Ismail2

1 Department of Nutrition and Food Technology, Faculty of Agriculture, University of Mu’tah, Jordan
2 Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Jordan

Corresponding author: S. M. Herzallah; e-mail: saqermay{at}yahoo.com.

The conventional heating methods of milk did not cause any significant increase in the trans isomer content, with the exception of milk heated at 63 ± 1.0°C for 30 min and milk microwaved for 5 min, which were significantly increased by 19 and 31%, respectively. The chemical changes of lipids were generally accelerated with the severity of the heat treatment and duration of storage. The conjugated linoleic acid content of cheese heated in a microwave oven for 5 min decreased by 21%, and microwave heating for 10 min caused a decrease of 53% compared with that of freshly boiled cheese.

Key Words: Nabulsi cheese • microwave • conventional heating • conjugated linoleic acid

Abbreviation key: CLA = conjugated linoleic acid.




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