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Conjugated linoleic acid of dairy foods is affected by cows’ feeding system and processing of milk

Opened Access Conjugated linoleic acid of dairy foods is affected by cows’ feeding system and processing of milk

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Autor: Avilez Ruiz, Juan Pablo
Alonzo, Marcelo Wladimir
Delgado Pertíñez, Manuel
Departamento: Universidad de Sevilla. Departamento de Ciencias Agroforestales
Fecha: 2016
Publicado en: Scientia Agricola, 2016 (73), 103-108.
Tipo de documento: Artículo
Resumen: The distribution of conjugated linoleic acid (CLA) in dairy products commercially available in Chile is poorly understood. This study aimed to assess the content of CLA in dairy cow products from Chile and the effect of processing fresh milk into dairy products. Samples of raw milk were categorized into two groups based on the animal feeding system utilized by the dairy farm: 1) grazing based systems (Los Lagos region); and 2) housing systems using total mixed ration (TMR) diets (Los Angeles region). Simultaneously, commercial samples of condensed milk, powdered milk, butter and Gouda cheese were analyzed. Furthermore, samples of raw milk and processed products (powdered and sweetened condensed milk) were also analyzed. Dairy farms based on grazing systems had higher levels of CLA in raw milk than TMR farms. In addition, average values of CLA were 1.72 g 100 g−1 of total fatty acids, in spring milk in the Los Lagos region, and 0.42 g 100 g−1 in summer milk, in the Los Angeles region. ...
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Cita: Avilez Ruiz, J.P., Alonzo, .W. y Delgado Pertíñez, M. (2016). Conjugated linoleic acid of dairy foods is affected by cows’ feeding system and processing of milk. Scientia Agricola, 2016 (73), 103-108.
Tamaño: 1.050Mb
Formato: PDF

URI: http://hdl.handle.net/11441/62564

DOI: 10.1590/0103-9016-2015-0051

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