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1 School of Food Biosciences, The University of Reading, Reading RG6 6AP, UK
2 Centre for Dairy Research, The University of Reading, Reading RG6 6AT, UK
3 Institute of Human Nutrition, University of Southampton, Bassett Crescent East, Southampton SO16 7PX, UK
Corresponding author: P. Yaqoob; e-mail: p.yaqoob{at}reading.ac.uk.
Recent studies have illustrated the effects of cis-9,trans-11 conjugated linoleic acid (CLA) on human health. Ruminant-derived meat, milk and dairy products are the predominant sources of cis-9,trans-11 CLA in the human diet. This study evaluated the processing properties, texture, storage characteristics, and organoleptic properties of UHT milk, Caerphilly cheese, and butter produced from a milk enriched to a level of cis-9,trans-11 CLA that has been shown to have biological effects in humans. Forty-nine early-lactation Holstein-British Friesian cows were fed total mixed rations containing 0 (control) or 45 g/kg (on dry matter basis) of a mixture (1:2 wt/wt) of fish oil and sunflower oil during two consecutive 7-d periods to produce a control and CLA-enhanced milk, respectively. Milk produced from cows fed the control and fish and sunflower oil diets contained 0.54 and 4.68 g of total CLA/100 g of fatty acids, respectively. Enrichment of CLA in raw milk from the fish and sunflower oil diet was also accompanied by substantial increases in trans C18:1 levels, lowered C18:0, cis-C18:1, and total saturated fatty acid concentrations, and small increases in n-3 polyunsatu-rated fatty acid content. The CLA-enriched milk was used for the manufacture of UHT milk, butter, and cheese. Both the CLA-enhanced butter and cheese were less firm than control products. Although the sensory profiles of the CLA-enriched milk, butter, and cheese differed from those of the control products with respect to some attributes, the overall impression and flavor did not differ. In conclusion, it is feasible to produce CLA-enriched dairy products with acceptable storage and sensory characteristics.
Key Words: conjugated linoleic acid • butter • cheese • sensory
Abbreviation key: CLA = conjugated linoleic acid, FAME = fatty acid methyl esters, FSO = basal total mixed ration with 45 g/kg (on a DM basis) of a 1:2 (wt/wt) mixture of fish oil and sunflower oil, HDL = high density lipoprotein, LDL = low density lipoprotein, MUFA = monounsaturated fatty acids, PUFA = polyunsaturated fatty acids.
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