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

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer 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.
Lingua originaleEnglish
pagine (da-a)278-282
Numero di pagine5
RivistaJournal of Dairy Science
Volume2009/76
Stato di pubblicazionePubblicato - 2009

Keywords

  • grana padano
  • milk

Fingerprint

Entra nei temi di ricerca di 'Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and grana padano cheese in conventional and organic farming system.'. Insieme formano una fingerprint unica.

Cita questo