Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and grana padano cheese in conventional and organic farming system.

Aldo Prandini, Samantha Sigolo, Gianfranco Piva

Research output: Contribution to journalArticlepeer-review

Abstract

CLA levels and fatty acid composition were measured to compare the fat composition in organic bulk milk, destined to the production of Grana Padano cheese, with those produced by conventional system. All analysed organic samples were characterized by higher annual means of CLA, vaccenic acid (TVA) and linolenic acid (LNA) in comparison with conventional samples (with P<005). Nevertheless, no particular effect of the production technology was seen on the CLA content. The animal diet appears to be the factor which has the highest effect on the CLA concentration in milk and milk products and an organic diet based on fresh or dried forage, that is rich in CLA precursory fatty acids, may improve the yield of fatty acids with beneficial effects on health.
Original languageEnglish
Pages (from-to)278-282
Number of pages5
JournalJournal of Dairy Science
Volume2009/76
Publication statusPublished - 2009

Keywords

  • grana padano
  • milk

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