Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic Acid
Terri D. Boylston, Donald C. Beitz
Journal of Food Science
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
saturated fatty acids decreased content in yogurt
“Contents of saturated fatty acids decreased and trans ‐octadecenoic acids increased with the soy‐oil‐supplementation.”
CLA increased CLA content in milk and yogurt
“CLA contents of milk and yogurt increased 2.8‐ and 2‐fold by soy oil and CLA supplementation, respectively.”
CLA did not significantly affect CLA and fatty acid composition of yogurt
“The addition of CLA to soy‐oil‐supplemented diets did not significantly affect the CLA and fatty acid composition of the yogurt.”