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.

Prandini, A., Sigolo, S., Piva, G., Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and grana padano cheese in conventional and organic farming system., <<JOURNAL OF DAIRY SCIENCE>>, 2009; 76 (3): 278-282. [doi:10.1017/S0022029909004099] [http://hdl.handle.net/10807/10652]

Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and grana padano cheese in conventional and organic farming system.

Prandini, Aldo;Sigolo, Samantha;Piva, Gianfranco
2009

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.
2009
Inglese
Prandini, A., Sigolo, S., Piva, G., Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and grana padano cheese in conventional and organic farming system., <<JOURNAL OF DAIRY SCIENCE>>, 2009; 76 (3): 278-282. [doi:10.1017/S0022029909004099] [http://hdl.handle.net/10807/10652]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/10652
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