Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(8), 506-509
DOI: 10.12691/jfnr-2-8-12
Open AccessArticle

Cheddar Cheese from Cow Milk with Elevated Conjugated Linoleic Acid Levels

Mian Anjum Murtaza1, , Nuzhat Huma2, Zafar Hayat3, Mian Shamas Murtaza2 and Asif Meraj1

1Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

2National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

3Department of Animal Sciences, University of Sargodha, Sargodha, Pakistan

Pub. Date: August 14, 2014

Cite this paper:
Mian Anjum Murtaza, Nuzhat Huma, Zafar Hayat, Mian Shamas Murtaza and Asif Meraj. Cheddar Cheese from Cow Milk with Elevated Conjugated Linoleic Acid Levels. Journal of Food and Nutrition Research. 2014; 2(8):506-509. doi: 10.12691/jfnr-2-8-12


The aim of the study was to evaluate the effect of feed management on conjugated linoleic acid (CLA) level in milk and subsequently on fatty acid profile of cheese. Twenty cows were divided into 2 groups, fed on grass silage and pasture feed with sunflower supplementation for 14 days. Milk samples were collected and analyzed for composition and fatty acid profile using gas chromatograph. Cheddar cheese was manufactured from both milk types and ripened for 120 days. During ripening, it was analyzed for composition and fatty acid quantification. The supplemented diet significantly increased the CLA content in milk. Similarly the cis-9, trans-11 CLA content in Cheddar cheese were more than twofold in case of supplemented diet as compared to grass silage. During ripening, CLA concentration remained stable. The sunflower supplementation showed no effect on cheese composition. Hence, supplemented pasture resulted in elevated CLA content in milk compared to grass silage.

milk fatty acids cheddar cheese conjugated linoleic acid

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