Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic Acid |
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| Authors: | TD Boylston DC Beitz |
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| Affiliation: | Author Boylston is with the Dept. of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State Univ., Ames, IA 50011-1061.;Author Beitz is with the Dept. of Animal Science, Iowa State Univ., Ames, IA 50011-1061. Direct inquiries to author Boylston (). |
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| Abstract: | ABSTRACT: Yogurt was processed from milk from Holstein cows whose diets were supplemented with soy oil (5%) and/or conjugated linoleic acids (CLA, 1%) to determine the effect of processing and dietary supplementation on CLA and fatty acid composition. Processing and storage for 7 d did not significantly affect CLA or fatty acid composition. CLA contents of milk and yogurt increased 2.8- and 2-fold by soy oil and CLA supplementation, respectively. Contents of saturated fatty acids decreased and trans -octadecenoic acids increased with the soy-oil-supplementation. The addition of CLA to soy-oil-supplemented diets did not significantly affect the CLA and fatty acid composition of the yogurt. |
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| Keywords: | Keywords: conjugated linoleic acid yogurt milk fat lipids dietary supplementation |
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