Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2 8 2014 08 14 Cheddar Cheese from Cow Milk with Elevated Conjugated Linoleic Acid Levels 506 509 EN Mian Anjum Murtaza Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan Nuzhat Huma Zafar Hayat Mian Shamas Murtaza Asif Meraj JFNR20142812 10.12691/jfnr-2-8-12 2014 08 04 2014 08 10 2014 08 14 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.